Ingredients
Single portion- 4 Dried corn husks
- 1 cup Masa harina
- 3 tbsp Lard or vegetable shortening
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3/4 cup Warm chicken stock
- 150 g Cooked pork, shredded
- 3 Dried guajillo chiles
- 1 Dried ancho chile
- 2 cloves Garlic
- 1/2 tsp each Ground cumin & Mexican oregano
- 1 tbsp White vinegar
Instructions
- Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
- Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
- Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
- Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
- Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.