Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I got a response from one of my Cuban friends. This is the authentic recipe and it works.
She has a DLX mixer so makes a double batch, divides it and puts half in the fridge for baking 2-3 days later.
She followed it up with an admonition, "For God's sake get decent lard, not the stuff in the supermarket, find a Mexican market and buy the stuff they sell in bulk. It won't keep a long time, even in the fridge so either use it up or freeze it.
I got a response from one of my Cuban friends. This is the authentic recipe and it works.
She has a DLX mixer so makes a double batch, divides it and puts half in the fridge for baking 2-3 days later.
