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Ingredients
US|METRIC
24 SERVINGS
- 8 oz. corn husks
- 1 lb. tomatillos (husks removed)
- 2 jalapeno peppers (seeded)
- 6 cloves garlic (peeled)
- 1 Tbsp. olive oil
- 1 cup chicken stock
- 3 1/2 cups masa harina
- 2 1/4 cups warm water
- 1 cup lard
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 1/2 cups chicken stock
- 1 cup chicken broth
- 4 cups cooked shredded pork (preferably from shoulder)
- 1/2 cup cilantro (chopped)
- 1 tsp. cumin
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
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Directions
- Place corn husks in large stockpot and cover with water. Weight down with plate to keep husks submerged. Soak 4 hours, up to overnight.
- Preheat broiler. Place tomatillos, jalapeño peppers and garlic on baking sheet. Drizzle with olive oil and broil until tomatillos are charred on all sides, turning as needed, 5-10 minutes. Remove from oven and cool slightly. Transfer everything to blender or food processor (including juice) and process until pureed. Pour into a saucepan and add stock. Simmer until thickened, about 10 minutes.
- Combine masa harina and warm water in large bowl. Place lard, salt and baking powder in bowl of stand mixer. Beat until light and fluffy. Beat in masa harina in 4 additions. Gradually add stock on low speed, forming a soft dough.
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