• 2.75 lbs. of fine corn tortilla dough
  • 9 oz. well churned pork lard
  • 1 ½ teaspoon baking soda
  • ½ teaspoon of grounded anise boiled in1¼ cups of water
  • A fistful of Tomatillo peels boiled in1¼ cups of water
  • Salt applied according to your preference
  • 50 Corn Husks previously soaked and well drained

For the filling (Makes approximately 50 pieces):

  • 3 Tablespoons of pork lard
  • 1 chopped onion
  • 2 ½ Cans of 28 oz. Sliced La Costeña Jalapeño Peppers
  • 1 lb. of chopped seedless tomatoes
  • 1 lb. of Panela or Monterey Jack Cheese
  • 15 leaves of grounded Mexican Epazote leaves
  • Salt applied according to your preference

How to

Churn and mix the corn tortilla dough with the lard, add the baking soda; then mix in the previously boiled grounded and strained anise, pour the boiled water containing the tomatillo and salt. Keep churning and mixing the dough until it can float in a small glass of water. Take a corn husk, extend it and apply a little dough, then add sauce, a slice of cheese, adding the previously boiled tomatillo sauce. Wrap and fold the corn husks to bake for a full 45 minutes in a steam cooker using some of the corn husks or until they can be easily removed from the corn husks.

Filling: On the hot lard, add in the citron onion and sliced peppers; add in the chopped tomato, grounded Mexican epazote, and salt allowing it to settle for some time.

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