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12 Serves
64 Mins
Soak the corn husks in hot water until pliable and prepare the masa dough by mixing masa harina with lard and broth.
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MexicanVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
65 µg / 400 µgCalcium
56 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
196 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat cooking oil in a frying pan and sauté the filling ingredients until fragrant and cooked through.
Season the filling mixture with salt and pepper to taste, then remove from heat.
Spread masa dough onto softened corn husks, add the seasoned filling, fold the husks securely, and steam in a large pot until firm.
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Mexican
Mexican