Lard: For Authentic Mexican Flavor

Believe it or not! This week's adventure on the farm is a Tub of Lard!

For those who are concerned with flavor when cooking authentic tasting Mexican food, lard is an essential ingredient. Lard is used to make both tortillas and tamales light and delicate. It has a very high smoke point which is very beneficial for deep frying chile rellenos, flautas, and flavorful homemade tortilla chips. Lard adds a richness and a delicious pork flavor that is essentially Mexican in flavor, especially in refried beans. And there is nothing like a mess of greens sauteed in Lard!

If you eat meat, you might want to consider lard as a cooking fat. Rendered pork fat is a traditional and naturally made oil for cooking. The fat is mostly monounsaturated and has 0 Trans fatty acids. It has less cholesterol than butter. It was a main fat/oil used by cooks before the invention of vegetable oil and hydrogenated fats such as Crisco. Traditionally, lard has been used

and enjoyed for making delicate pastries, sauteing and deep frying. Pie crusts, made with lard come out amazingly tender and flaky. Fried Chicken and beer battered fish and chips are crispier when fried in lard. My older Aunts and Uncles have all grown up, used and lived on Lard all of their lives, and most have had very long and healthy lives...into their 90's!

Don't be afraid to experiment with lard in your kitchen, not only is it easy to use and inexpensive, it will add lots of flavor to your food and is not as unhealthy for you as you might have thought.

I have not been able to find lard in the stores here in Panama. It probably is a good thing because many times commercial lard is hydrogenated (bad) to preserve it for unrefrigerated shelf life. Homemade lard is also better because it still retains its pork flavor by not being over processed. Homemade will have a nice ivory color instead of the vapid white of store bought. I have kept homemade lard in the fridge for months with no problems. I throw a spoonful into the pan to fry up potatoes, Yucca, Greens or even into some meat for tacos for extra flavor. I love to refry my beans in lard and use it to deep fry various things. It is very easy to use.