Preparation:

In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa.

When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.

Steam 1 hour before serving.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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