For the dough
2 cups fresh masa ( 1 ½ cups dry masa and 1 cup seasoned stock, corn, chicken or shrimp)
6 oz room temp butter lard or veggie shortening, or a blend
2 tsp baking powder
½ tsp salt
2 ears fresh shucked corn kernels
2 TBSP chopped cilantro
¼ cup aged grating cheese (dry jack, parm, asiago)
Whip the fat until white and fluffy and add the baking powder to that.
Add the room temp masa to the fat and blend.
Add the rest of the ingredients and whip for three minutes. Ready
For the filling (goat cheese or any simple filling is also fine)
Rub down a lamb shoulder (bone in is better) with some of your favorite southwestern seasoning.
2 Tbsp ground ancho powder
¼ cup toasted whole cumin seed- ground
2 Tbsp toasted whole coriander seed- ground
2 Tbsp brown sugar
1 Tbsp ground cinnamon
½ tsp cayenne pepper
1.75 ounces kosher salt
Cook the meat until it is easily pulling away from the bone about 2.5 hours at 300 degrees. Shred and toss with
1 cup of orange juice reduced by 1/3
¼ cup of sautéed onions
½ cup chicken stock
1 chopped chipotle in adobo
1 cup chopped cilantro
Salt and pepper to taste
Have your husks soaking in warm water the night before and keep them in the water as you are using them, they may need to be cleaned out, Wipe them with a damp towel to rid them of the corn silk
Place 2 Tbsp of masa dough into a husk, and ½ that amount of the cooled meat filling (or filling of your choice) add a bit of goat cheese or sheep milk feta and a small amount of guava paste maybe ½ tsp. Fold the dough over and fold at the seam (see DEMO)
These will get steamed for about 35 minutes and then need to rest for about 6-7 before moving and or eating. They can be cooked ahead and re-steamed from cold without any ill effect.
To make the charred salsa
Take all of the basic ingredients of a salsa
Tomato or tomatillo, onion, garlic, peppers and char them till blistering in a broiler or on a grill. Leave the charred skin on (charred not totally incinerated) puree, add the fresh herbs and limejuice and season, this makes a great base for chunky salsa too.
1 de-boned and for the most part de-fatted leg of lamb.
Rub with the southwestern rub.
Puree ½ yellow onion
1 cup OJ
2-3 Jalapenos (how hot =how many) seeds and all
3 cloves garlic
1 cup packed with cilantro leaves
rub this on as well
Next day bring out for 2 hours before grilling to bring up to room temp
Grill on medium high heat for about 8 minutes per side until charred and just at the end of medium rare. Allow the meat to rest for about 10 minutes and slice thin.