We make them & family loves them. I just use the recipe on masa bag using broth for liquid
Then add a few spices such as chili powder & garlic powder to masa before adding broth. Use shortening or lard. The key for us is to not spread the masa too thick & be generous with your meat.
I’ve used beef, pork roast & chicken slow cooked in crockpot using a grill master marinate (mojito lime or Baja citrus are good). I mix up the marinate as per package but put whole thing in crock with meat & let it cook in it. Shred the meat leaving all the juices & marinate in it. It will be moist & seasoned perfectly.
You can use either corn husks that have been soaked in water or parchment paper to wrap them in. Don’t really see much difference in taste but others might. I spread masa using spatula the spoon in meat & wrap.
I steam them in a large pasta pot with a towel draped over the top (don’t let it drape over edge & catch fire hehe). Watch your water level as they steam & add more as needed. Let them steam for about 40 mins. May need to open one up to make sure masa is cooked through. If you cook a lot, rotate top to bottom or remove bottom ones & let ones from top keep cooking. That’s it.
We like to serve with a sauce you can spoon over them. We mix a can of beanless chili & favorite taco sauce & heat. Love this added touch.
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Originally posted on May 4, 2021 at 11:51:23pm
Message modified by Soupie on May 4, 2021 at 11:52:33pm
Message modified by Soupie on May 4, 2021 at 11:58:50pm