Yeah, yeah. No code here.

Third revision.

4 lbs boneless pork butt or 8 lbs bone-in with skin (remove skin)
3 tbsp garlic powder
2.5 tsp salt
1 large onion, minced

Toss all into pot, cover meat with water, simmer 2 hours or until easily shreds

4oz Chile Ancho
3c water
2.5 tsp garlic powder
2.5 tsp cumin
1 tbsp salt

Boil chiles in water until soft. Remove stems and rinse out ALL seeds. Place chiles, 2c chile water, and spices into food processor, blend until a smooth sauce.

2 tbsp lard

Melt lard in saucepan, medium high heat. Place sauce in pan. WILL SPLATTER. Cook 10-15 minutes.

Reserve 1/2c cooked sauce. Combine cooked sauce with shredded pork.

5c masa
1.6 lbs lard, softened NOT melted
1 tbsp baking powder
3 tsp baking powder (yup)
3 tsp salt
2 tsp onion powder
2 tsp garlic powder
2-4c broth

Combine all including reserved sauce with 2c broth. Add remainder until smooth.

12-15 corn husks

Soak in water until softened.

Spread dough onto softened husks with rubber spatula. Add meat, roll.

Steam 30 minutes, or until dough pulls away from husks.

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