— Merrell virgen

So, uh, yeah, I mean, fundamentally, so, and, um, you know, for tamales, you know, traditionally you would use lard, uh, in the masa when you're, you know, when you're making the dough. And then, uh, you know, some cooks and some chefs have, um, you know, shifted to a, a, a contemporary method, um, of cutting back, uh, or cutting, yeah, cutting out or cutting back, let's say on the lard and replacing, uh, let's say, um, part of it, uh, with butter. And then the next step is to use, um, folks, uh, will use half butter and half olive oil, and then you can also just pull out butter and use olive oil, okay? When you're making that dough. And, uh, it brings in some changes, you know, the flavor and the aroma are gonna shift a little bit. As you can probably guess, just, you know, very easily that, uh, the ar aroma and flavor of olive oil, you know, is different from lard. Just as you know, a butter or butter blend, uh, is different from lard. Um, and, and then also, uh, the, the, the, uh, the, the, um, olive oil is, um, it's a little bit more liquidy, you know, in inconsistency, uh, than lard, but that's probably a minor difference, you know, that would result in any, uh, texture changes. But, um, absolutely, uh, give that a try. Otherwise, the fillings are all the same. The assembly and the steaming in your, in your tamra in whatever pot that you're using, uh, is gonna be the same.