Top Rated Lard Recipes

Picadas (Crimped Masa Tartlets)
The size of these crimped tartlets can vary. I’ve seen them as large as five inches in diameter, which is manageable at a dinner table but too messy for a passed appetizer, which is how I like to serve them. Three inches is the most useful size.I am giving directions for briefly frying the picada shells in hot lard, the authentic Veracruzan technique. But when I serve them I often simplify things by reheating the shells on a griddle and just brushing them lightly with melted lard. This saves a lot of calories and a mess! Reduce the amount of lard to 2 to 3 tablespoons if you choose this option.
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4.666665
Maryland Beaten Biscuits
A Maryland staple with an extra Maryland twist.This recipe is modified from a version courtesy of Oxmoor House via MyRecipes.com.
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4.5
Short Ribs
Here is a delicious and classic braised short rib recipe, adapted from the 1948 spring issue of Good Housekeeping Magazine.
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4
Croatian Cheese Dumplings
This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, these are much better. Also, you can eat them as a side dish to meat and sauces. You can even have them as a full lunch, or even as a dessert — you just have to put sugar and cinnamon over them. You can add whatever you want, like poppy seeds, raisins, chocolate, or vanilla sauce for the perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, use oil instead of lard.-nitkoThis recipe is courtesy of nitko via Food.com.
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4
Seven-Layer Tamales (Tamales de Capitas o Siete Cueros)
Tamales are a traditional Mexican dish of stuffed masa (corn dough) which is then steamed in a banana leaf. Try finding banana leaves in the frozen section of the grocery store or at specialty Latin markets; if you can’t find the leaves, use foil as a substitute. This recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte. Stop by the Day of the Dead Party at Café el Presidente in New York City for a copy of the book. Click Here to See More Tamales Recipes
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4
Seven-Layer Tamales (Tamales de Capitas o Siete Cueros)
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Tamales are a traditional Mexican dish of stuffed masa (corn dough) which is then steamed in a banana leaf. Try finding banana leaves in the frozen section of the grocery store or at specialty Latin markets; if you can’t find the leaves, use foil as a substitute. This recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte. Click Here to See More Tamales Recipes
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4
Refried Beans
It's always great to have a batch of refried beans on hand. This staple of Mexican and Tex-Mex cuisine goes great as a side with grilled proteins and all the classic fixings, in a bowl as part of a taco salad, in tacos, burritos, and quesadillas... the possibilities are as they say, endless. In the photo attached, they're being served as part of a breakfast taco with potatoes and chorizo.
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4
Flour
People are unnecessarily intimidated by pie crusts. Your first 10 crusts may look like kindergarten art projects, but so long as the edges are presentable — so long as there are edges — no one who eats the pie will know or care.Many recipes are very specific about what type of fat to use. Cooks swear by all-butter pie crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But, use whatever fat you want; the crust will be better than anything you can buy.Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough.Make it or buy it? Make it. 
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3.666665
Buttermilk biscuits are probably the very definition of comfort food — warm, buttery, fluffy, and filling, they pretty much go with anything and make the perfect side dish or base for a sandwich. Brooklyn, NY's Southern-inspired restaurant Seersucker shares their recipe for their buttermilk biscuits.  Click here to see 24 Southern Dishes That You Need to Know How to Make
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3
Vanilice
This is a gem of a recipe. If you prefer to make your own jam for it, go right ahead, but they taste equally good with a nice quality store-bought jam.
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2.615385
This mole recipe from Los Sombreros Mexican Café & Cantina uses not one, but four chiles in it to give it its distinct flavor. Douse it on chicken, pork, steak, or fish to add some life to your meal. 
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2.5
Southern Fried Chicken
As with many dishes throughout history, the advent of Southern fried chicken was the result of several different events converging. Fried chicken was a West African delicacy brought over to the United States by slaves, the mass production of pork in the South made lard readily available, and the popularity of cast-iron cookware in the 19th century created the fried chicken we now associate with the South. The key to keeping the chicken moist during frying is to marinate it overnight. Buttermilk imparts a slightly creamy taste to the meat that complements the crispy, savory crust perfectly.
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1.5