SOAK Leaf/Wrappers ahead of time!
Filling
Ingredients
- 20 g fire-roasted jalpenos (skinned/seeded)
- 1/2 the leftover seeds/placenta
- 175 g red roasted peppers (skinnned/seeded)
- 2x 125 g mozerella
- 250g ricotta
- 60g cheshire
Dough
Ingredients
- 2 cups masa harina
- 1 (10.5 ounce) can beef broth*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard*
- 1 (8 ounce) package dried corn husks
Steps
- Soak the corn husks in a bowl of warm water.
- In a large bowl, beat the lard with a tablespoon of the broth until fluffy.
- Combine the masa harina, baking powder and salt
- stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.
- Place 1-2 tablespoosn of the filling into the center (depending on size of husk).
- Fold the sides and place in a steamer
- Steam for 1 hour.