A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover turkey. We talked earlier and she told me that she loves tamales, but she reminded me that she doesn't eat pork.
Oops, it's a good thing that I haven't made them yet, I would have used lard mixed with some bacon fat I have in the fridge. I don't have shortening, but I have about half the necessary rendered turkey fat, and I have plenty of butter.
For the tamale dough I plan to follow Rick Bayless's recipe.
Would a mixture of rendered turkey fat and clarified butter be an appropriate substitute for the lard in that recipe? Is clarifying the butter necessary step?
[Edit] after discussion in comments and in chat, I'd like to add one thing. I like tamales per Rick Bayless's method. I'm really not interested in reducing the fat, only in not using pork fat.