Results 1 - 10 of 17 for masa without lard

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Combine these ingredients ... dough until the masa expands and is ... minutes. They can also be heated in the microwave oven. The best result is to resteam.

Soak corn husk ... bowl beat together lard, sugar, salt, ... boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.

Mix all ingredients. Pour 1/2 into greased 8 inch pan. Top with 1/2 of cheese and green chili. Pour rest of ingredients on top and layer rest of ...

Prepared chili powder ... to taste. Melt lard, butter or ... After cooking, mix masa flour with water ... grated cheese. Always best the next day. Serves 16.

This should make ... If not all masa mixture is used ... garlic 2 tbsp. lard 2 tbsp. chili ... the shuck off. If it comes off easily, the tamale is done.

Saute onion in ... set aside. For masa dough, cream shortening ... wrapper. Serve warm with favorite enchilada sauce. Can be frozen and reheated successfully.

Boil meat in ... in slices. Prepare masa with liquid from meat and add to lard. 1 cup ... approximately 30 minutes. When done they slide out of shook easy.

Mix all ingredients together at room temperature. Wrap in corn shunks. Can be stored in plastic bags in the freezer. Cooking directions. Steam in a ...

Place lard and butter in ... and creamy. Add masa gradually and mix ... degrees for 40 to 50 minutes or until firm. Allow to cool 15 minutes before cutting.

In medium mixing bowl, beat lard until fluffy. Beat in corn, masa mix, baking powder ... microwave. Can use 24 (7 x 6-inch) pieces of foil instead of husks.

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