Anna Zepaltas recommends real lard--pure rendered pig fat--for making authentic masa. "Go to any Mexican restaurant and ask if you can buy theirs," she says. "They may not be advertising it, but they'll probably sell it. Or try to get it at your butcher shop." She sometimes makes masa with half lard and half butter. It's not traditional, she admits, but the flavor is superb.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 463 | ||
Calories from Fat: 437 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.5g | 65 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 141.9mg | 5 % | |
Potassium 117.9mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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