Casuelitas & Carnitas

Casuelitas & Carnitas

From: Chef Todd Downs, Fort Wayne, IN. Yield: 12 servings.


4 ounces lard

4 cups masa harina flour for tamales

2 cups warm water

2 tsp. salt

2 tsp. baking powder

4 cups mashed Idaho® Potatoes

4 cups Queso Quesadilla cheese, grated

1½ tsp. Twang Brand Lime Salt

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