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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.
