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May 5, 2021
6:40:05am
jxncoog All-American
This is close to the way we do it.
A couple of things:
Baking powder in the masa seems to help fluff up the corn layer.
Get creative with the meat. We’ve used pork tinga, sweet pork and smoked brisket all of which has been dressed up with flavor.
jxncoog
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jxncoog
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Sep 2, 2005
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Jun 19, 2021
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6,907 (377 FO)