Pemoles

Name: Pemoles
Yield: makes about 3 dozen
Ingredients: 1 pound leaf lard (see page 11) or vegetable shortening; 1 1/2 cups sugar; 2 eggs; 2 cups masa harina; 1 cup all-purpose flour; 3/4 cups freshly brewed coffee

December 14, 2011

These cookies from Tamaulipas get their crunchy texture from the lard and the corn flour. They are rarely glazed, but you may choose to brush a beaten egg white and dust with sugar before baking them, as I like to do.

Cooks' Note

You can substitute milk for the coffee and 2 teaspoons aniseed in the mixture to prepare the pemoles the way they do in many parts of Veracruz.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.