Rendered pork fat—manteca de cerdo—is our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substitute
No entanto, receitas específicas podem precisar de banha:
Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...
Fonte: Alex Stupak e Jordana Rothman. "Tacos: Receitas e Provocações".