Dec. 12, 2013 |
See complete forecast
Using your hands and the biggest bowl you can find, mix the lard into the thawed masa. Add about 4 Tablespoons salt and some of the reserved juice from cooking the meat. The masa is ready when it forms an easily spreadable paste.
Copy and paste the link:
Use the comment form below to begin a discussion about this content.
Commenting has been disabled for this item.
Find more businesses on Marketplace
Arts & Entertainment ·