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Whoa, talk about a blast from the past! Lard used to be the go-to ingredient for making tamales, but nowadays it’s not as popular. Back in the day, lard was used to give tamales their signature flavor and texture. It also helped keep them moist and tender. But with health concerns surrounding lard, many people have opted for healthier alternatives like vegetable oil or butter. Still, there are some who swear by lard-made tamales and wouldn’t have it any other way!
Why Is Lard Used In Tamales? [Solved]
It works ‘cause the back lard adds a subtle porky taste, plus beating the dough until it’s light and fluffy makes for super-tender tamales. And don’t forget to let the masa rest for an hour - that’ll help it hydrate better and make your tamales even lighter.
Preparation: Lard is a type of fat that is used to make tamales. It is melted and mixed with masa, or corn dough, to create the dough for the tamale.
Flavor: Lard adds flavor and moisture to the tamale, making it more flavorful than if it were made without lard.
Texture: The lard helps give the tamale a light and fluffy texture when cooked properly.
Health Benefits: Lard contains healthy fats that can help reduce cholesterol levels in the body when consumed in moderation.
Shelf Life: Tamales made with lard have a longer shelf life than those made without it due to its preservative qualities.
Tamales are a traditional Mexican dish that often use lard as an ingredient. It adds flavor and helps to make the dough nice and fluffy. Plus, it’s a great way to get some extra fat into your diet! Yum! Lard is also used in other dishes like empanadas, so if you’re looking for something tasty and filling, give tamales with lard a try!
