Featured Pinch Tips Video
- 1 1/4 lb
- beef pot roast
- 1 large
- 1 clove
- ancho chiles, dried
- 2 c
- 1 1/2 tsp
- 2 c
- masa harina
- 1 can(s)
- beef broth
- 1 tsp
- baking powder
- 1/2 tsp
- 2/3 c
- 1 pkg
- dried corn husks
1Place pot roast in a large pot, along with onion, garlic, and enough water to cover. Simmer until meat is cooked through.
2Remove stems and seeds from chiles. Put chiles and 2 cups water in a saucepan and simmer, uncovered for 20 minutes. Remove from heat and allow to cool. Transfer chile mixture to a blender and blend until smooth.Strain mixture, add 1 1/2 tsps. salt, and set aside. Shred cooked beef and add 1 cup of chile mixture.
3Soak corn husks in warm water.
4In large mixing bowl, beat lard and 1 tbsp broth until fluffy.
5Combine masa harina, baking powder, and salt and stir into lard mixture, adding broth as necessary until mixture reaches the consistency of creamy peanut butter.
6Spread dough out over husk to about 1/2 - 1 inch width and 1/4 to 1/2 inch thickness. Place one tablespoon of meat mixture over dough, and spread from top to bottom.
7Fold in sides of husk towards center. Repeat steps 6 & 7 until all dough is used.
8Place in a steamer pot and steam for 1 hour.
9Remove from husks and drizzle remaining chile sauce over.