| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Tex-mex, Chili | 4 | Servings |
INGREDIENTS
| 1/3 | c | Lard |
| 2 | c | Masa harina or cornmeal |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 1/2 | c | Chicken broth |
| 2 | c | Texas red or original san an |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 1 hr Beat lard until light and creamy. Mix dry ingredients and beat into lard, a small anount at a time. Beat in chicken broth to make a light soft dough. Spread half of dough in bottum of a greased 10x7x1 1/2 inch baking pan. Spoon chili over the dough. Carefully spread remaining dough over the chili. Bake in 350° F. oven for 45 minutes. Cut crosswise into 8 tamale shapes. Makes 4 servings. From "Famous Chili Recipes From Marlboro Country". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus feels your pain”