On 2010-05-22, Mark Thorson > wrote:
> I had been assuming.....

You tend to do that, a lot.

> that if I make a tamale dough,
> I'd have to use a saturated fat like lard or Crisco.

Only if you choose to. Crisco, like the "lard" (manteca) on the
market shelf, is saturated because it's been hydrogenated. Bad mojo.
Use fresh rendered pork lard. Much more healthy.

http://www.pri.org/health/praise-the-lard1453.html

nb