INGREDIENTS
* PASTRY:
* 1 package corn husks*
* 3 cups Masa Harina flour*
* 1-3/4 cups water
* 1 cup lard or vegetable shortening
* 1 teaspoon salt
* FILLING:
* 1 pound ground pork or beef
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1 can (10-1/2 ounces) tomato puree
* 1 hard apple, peeled and chopped
* 1/4 cup fresh parsley, chopped
* 1/2 cup toasted almonds, chopped
* 1 tablespoon vinegar
* 1 teaspoon sugar
* 1/4 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon chili powder
SERVINGS 18
CATEGORY Main Dish
METHOD Other stovetop
PREP 40 min.
COOK 25 min.
TOTAL 65 min.
DIRECTIONS
Immerse husks in water; cover. Soak overnight. Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly. Brown meat, onion and garlic in large skillet; drain fat. Add remaining ingredients and simmer 25 minutes, covered. Cool slightly. Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8-1/16 inch thick) on each, leaving 1-inch border. Top with 1 tablespoon filling. Roll. Tie in center. Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. Add 1 cup water or chicken broth. Bring to boil; cover and steam 45 minutes, adding water as needed. When done, hush should peel back easily from dough. Yield: about 3 dozen.
