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500 G JOSELITO FAT
300 G SUNFLOWER OIL
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1. Separate the fat from the "yellowed" (rancid) parts
2. Cook the (white) separated fat over a low heat (do not boil) with the sunflower oil. Cook for approximately 1/2 an hour until the solid fat has melted down and is nearly transparent
3. Strain and store the resulting liquid fat.
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