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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 18 |
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This family favorite can be served for all occasions-dinner, a quick lunch, a hearty snack or an unusual appetizer. Ingredients:
pastry: |
1 package corn husks |
3 cups masa harina flour |
1-3/4 cups water |
1 cup lard or shortening |
1 teaspoon salt |
filling: |
1 pound ground pork or beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1 can (10-1/2 ounces) tomato puree |
1 tart apple, peeled and chopped |
1/4 cup minced fresh parsley |
1/2 cup chopped almonds, toasted |
1 tablespoon cider vinegar |
1 teaspoon sugar |
1/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon coarsely ground pepper |
1/2 teaspoon chili powder |
Directions:
1. Immerse husks in water; cover. Soak overnight.
2. Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly.
3. In large skillet, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
4. Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving 1-in. border. Top with 1 tablespoon filling. Roll. Tie in center.
5. Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. Add 1 cup water or chicken broth. Bring to boil; cover and steam for 45 minutes, adding water as needed. When done, husk should peel back easily from dough. Yield: about 3 dozen.
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