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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Serve with Mole Sauce and Salsa Fresca. Ingredients:
2 cups masa harina |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
2 2/3 tablespoons butter, room temperature |
5 tablespoons vegetable shortening |
1/4 cup goat cheese |
1 cup warm water |
1 1/4 cups roasted corn |
Directions:
1. Combine masa, baking powder, and salt in mixing bowl.
2. Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
3. Mix at high speed for 3 minutes- add water and beat at low speed for 2 minutes.
4. Scrape bowl and add corn - beat for 1 minute more.
5. Wrap dough and allow to rest for 30 minutes.
6. On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
7. Roll from the sides.
8. Using strips of re-hydrated husk, tie off both ends tightly.
9. Steam for 30 minutes.
10. Serve and top with ancho mole sauce and a side of salsa fresca.
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