Type what you have

Ingredients

• ✓ lard
• russet potato
• all-purpose flour
• egg
• parsley
• salt
• nutmeg
• cooking fat

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ lard
• all-purpose flour
• salt
• ice water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ lard
• all-purpose flour
• salt
• egg
• vinegar

Instructions

1. 1 Combine flour and salt in a medium bowl. Use a pastry blender to cut in the lard, until it resembles small peas. Lightly stir in the egg and vinegar with a fork. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time.
2. 2 Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

By COOKCOOK57

Ingredients

• ✓ lard
• active dry yeast
• sugar
• water
• bread flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Lightly grease two 9x5-inch loaf pans.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
7. 7 Serve and enjoy!

By Danialle

Ingredients

• ✓ lard
• ✓ lard
• all-purpose flour
• salt
• baking soda
• baking powder
• butter
• bacon drippings
• buttermilk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
2. 2 Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
3. 3 Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
4. 4 Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

By GregWmson

Ingredients

• ✓ lard
• pumpkin
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• milk
• brown sugar
• vanilla extract
• vegetable oil

Instructions

1. 1 Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
2. 2 Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
3. 3 Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.

By Isantee

Ingredients

• ✓ lard
• all-purpose flour
• white sugar
• baking powder
• salt
• light cream
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease baking sheets.
2. 2 Sift flour, sugar, baking powder, and salt together in a large bowl. Use a fork to cut in lard until mixture resembles coarse meal. Using a standing mixer or a wooden spoon, mix dough as you slowly add cream. Mix well to form dough into a ball, adding cold water as needed.
3. 3 Place dough onto a clean surface and knead slightly. Using a mallet or a one-piece rolling pin, beat dough a few times to form into a rough rectangle. Fold dough over, then beat it out again. Repeat this process until dough becomes white and blisters form on the surface, about 15 minutes.
4. 4 Roll out dough to about 1/4-inch thickness. Cut into 2-inch rounds and prick the tops a few times with the tines of a fork. Place dough rounds on the prepared baking sheets.
5. 5 Bake in the preheated oven until biscuits are golden, about 15 minutes.

By Kevin Ryan

Ingredients

• ✓ lard
• cornmeal
• creole seasoning
• onion
• white sugar
• shortening
• water

Instructions

1. 1 Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
2. 2 Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

By Walita J Powell

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• baking soda
• cream of tartar
• salt
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk flour, baking powder, baking soda, cream of tartar, and salt together in a large bowl; cut in lard using a pastry blender until crumbly. Stir in buttermilk. Turn out mixture onto a floured surface; knead a few times to form a moist dough.
3. 3 Roll out dough to 1-inch thickness; cut out biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
4. 4 Bake in the preheated oven until tops are golden, about 12 minutes.

By PTRICK

Ingredients

• ✓ lard
• cube steak
• salt
• black pepper
• all-purpose flour
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
3. 3 Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
4. 4 Heat lard in a large, heavy skillet over medium-high heat. Fry steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
5. 5 Pour off all but 2 tablespoons fat from the skillet. Sprinkle 2 tablespoons dredging flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
6. 6 Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes.
7. 7 Stir in remaining 1/4 teaspoon salt and 1/2 teaspoon pepper; gravy should be quite peppery. Serve and enjoy!

By LIKESTOCOOK

Ingredients

• ✓ lard
• all-purpose flour
• cinnamon
• ginger
• brown sugar
• butter
• white vinegar
• baking soda
• molasses

Instructions

1. 1 Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
2. 2 Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By ARBethany

Ingredients

• ✓ lard
• all-purpose flour
• sugar
• baking powder
• salt
• water
• egg yolk
• vanilla extract
• white vinegar

Instructions

1. 1 Mix together flour, sugar, baking powder, and salt in a medium bowl. Cut in lard until mixture resembles a coarse meal.
2. 2 Whisk together water, egg yolk, vanilla, and vinegar in a separate bowl. Stir into flour mixture and knead dough briefly, just until smooth.
3. 3 Allow dough to rest for 15 minutes before rolling out.

By Elaine

Ingredients

• ✓ lard
• water
• ham hock
• cooking fat
• seasoning salt
• salt
• black pepper
• garlic powder
• onion powder
• green bean

Instructions

1. 1 Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

By Paula Stotts

Ingredients

• ✓ lard
• all-purpose flour
• salt
• ice water
• top round steak
• potato
• turnip
• onion
• black pepper
• salt

Instructions

1. 1 Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
2. 2 In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
5. 5 Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

By Kevin Ryan

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• white sugar
• anise seed
• egg
• brandy
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside.
2. 2 Beat lard and 1 ½ cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough.
3. 3 Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies.
4. 4 Bake in the preheated oven until the edges are golden brown, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ lard
• pinto bean
• black forest ham
• onion
• green bell pepper
• celery
• garlic
• oregano
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain.
2. 2 Gather all ingredients.
3. 3 Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients.
4. 4 Pour in enough chicken broth to cover all ingredients.
5. 5 Cook on High until beans are very tender, 5 to 6 hours.

By Corena

Ingredients

• ✓ lard
• all-purpose flour
• salt
• water
• saskatoon berry
• water
• white sugar
• all-purpose flour
• cornstarch
• lemon juice
• butter

Instructions

1. 1 Whisk 2 cups flour and salt together in a large bowl until well combined; cut in lard with 2 knives or a pastry blender until pea-sized pieces remain. Add ¼ cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough in half, form each piece into a ball, and refrigerate until cold, about 1 hour.
2. 2 Place saskatoon berries and ½ cup water in a medium saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
3. 3 Whisk sugar, 1 ½ tablespoons flour, and cornstarch together in a small bowl until well combined; stir into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes. Stir in lemon juice. Cool filling to room temperature, about 30 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Roll 1 dough ball out on a lightly floured surface to fit an 8-inch pie plate; line the pie plate with crust. Pour filling into pie crust; dot with butter. Roll remaining 1 dough ball out for top crust, place over filled pie, and tightly crimp edges.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By shortcutie

Ingredients

• ✓ lard
• all-purpose flour
• salt
• egg
• water
• white vinegar
• brown sugar
• butter
• egg
• raisin
• vanilla extract

Instructions

1. 1 Make pastry: Whisk together flour and salt in a large bowl. Cut lard into flour mixture with a pastry blender until crumbly. Make a well in the center; place 1 beaten egg into the well. Pour in ice-cold water and vinegar; stir with a wooden spoon until dough comes together. Divide dough into 2 balls; wrap each in waxed paper and chill in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make filling: Beat together brown sugar and melted butter in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in raisins and vanilla until incorporated. Set aside.
4. 4 Roll out 1 ball of chilled dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Using a round biscuit cutter, cut dough into circles large enough to fit into the bottom and partway up the sides of the wells of a muffin tin. Press dough circles lightly into the muffin tin to form tart shells. Fill each shell 3/4 full with raisin filling.
5. 5 Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

By GoGoGoMom

Ingredients

• ✓ lard
• cornmeal
• cornmeal
• all-purpose flour
• baking powder
• salt
• buttermilk
• vegetable oil
• egg
• butter
• paprika
• kosher salt

Instructions

1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Ingredients

• ✓ lard
• all-purpose flour
• water
• egg
• white vinegar
• salt
• white sugar
• tapioca
• raspberry
• tart cherry
• lemon juice
• almond extract
• egg
• heavy cream
• sugar

Instructions

1. 1 Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
2. 2 Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
4. 4 Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to the pie plate. Moisten rim of bottom crust with water. Starting with longest strips, lay 2 in an 'X' in center of pie. Alternate horizontal and vertical strips, weaving in a lattice pattern. Use shortest strips for edges. Fold edge strips under rim of bottom crust. Flute crust edges.
5. 5 Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
6. 6 Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.

By Mama Fresh

Ingredients

• ✓ lard
• all-purpose flour
• salt
• water
• butter
• all-purpose flour
• salt
• black pepper
• onion
• chicken broth
• mushroom
• butter
• chicken
• carrot
• celery
• potato

Instructions

1. 1 Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C.)
3. 3 Melt 1/2 cup butter in a large saucepan. Blend in flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook, constantly stirring, until smooth and thickened. In a separate pan, sauté mushrooms in 3 tablespoons of butter, then stir into the saucepan. Stir in chicken, carrot, celery, and potatoes; continue to cook until potatoes and carrot are slightly softened, 5 to 7 minutes more. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
4. 4 Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

By SWIZZLESTICKS

Ingredients

• ✓ lard
• chicken
• buttermilk
• pickle brine
• hot sauce
• egg
• all-purpose flour
• salt
• butter
• cayenne pepper
• brown sugar
• paprika
• garlic powder
• kosher salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients. Place chicken pieces in a large bowl.
2. 2 Whisk buttermilk, pickle brine, hot sauce, and egg together in a bowl; pour over chicken and stir to ensure each piece is thoroughly coated. Cover and marinate chicken in the refrigerator 2 to 4 hours.
3. 3 Combine flour and fine salt in a shallow flat dish. Remove chicken from marinade; blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Toss chicken again in flour mixture; place on a rack. Set aside at room temperature to allow coating to dry out a bit, about 15 minutes.
4. 4 Place butter and lard in a large pot; add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat; cook and stir until fats melt. Remove from heat; keep sauce warm.
5. 5 Fill a cast-iron skillet about ⅓ of the way with vegetable oil. Heat oil to 350 degrees F (175 degrees C) over medium-high heat. Carefully place chicken into hot oil, skin-sides down. Maintain an oil temperature of 325 degrees F (165 degrees C), adjusting heat as needed. Fry until an instant read thermometer inserted into thickest parts, near but not touching bones, reads 165 degrees F (74 degrees C), 8 to 10 minutes per side.
6. 6 Transfer chicken to a rack to drain; brush both sides with sauce.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ lard
• carrot
• potato
• red wine
• beef broth
• sweet onion
• olive oil
• beef round steak
• allspice
• ginger
• black pepper
• paprika
• thyme
• all-purpose flour
• water
• salt
• all-purpose flour

Instructions

1. 1 Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.
2. 2 Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.
3. 3 Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.
4. 4 Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.
5. 5 Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
8. 8 Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.

By A Cake in the Park

Ingredients

• ✓ lard
• ✓ lard
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• cumin seed
• garlic
• onion
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• poblano pepper
• cumin seed
• salt
• garlic
• onion

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ lard
• all-purpose flour
• salt
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
2. 2 Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
3. 3 Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

By rosa

Ingredients

• ✓ lard
• all-purpose flour
• sugar
• kosher salt
• buttermilk

Instructions

1. 1 Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
2. 2 Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
3. 3 Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

By MrsWheelbarrow

Ingredients

• ✓ lard
• pinto bean
• salt
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• ✓ lard
• water
• active dry yeast
• bread flour
• salt
• cinnamon

Instructions

1. 1 Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.

By Rob

Ingredients

• ✓ lard
• white sugar
• egg
• buttermilk
• all-purpose flour
• baking soda
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By UPATNINE

Ingredients

• ✓ lard
• water
• pinto bean
• salt

Instructions

1. 1 Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

By JOEBOB22