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Ingredients:
1 kg corn dough
½ kg beef or pork meat
200 oz vegetable fat 4 garlic cloves
50 oz pinole
100 oz beef fat
1 tablespoon wheat flour
1 tablespoon sugar
2 tablespoon vinegar
20 chiles colorados
Olives
Salt
Raisins
1 onion
Dried corn leaves
Filling Preparation:
Cook meat with onion and two garlic cloves. Wash chiles, steep in hot water and crush. Once meat is cooked, crumble it. Fry in lard or beef fat, two garlic cloves and remove. Fry flour; add crushed chili, vinegar, salt, sugar, olives, raisins, and meat. Let season. Steep dried corn leaves in water.
Dough Preparation:
Beat both beef fat and lard until they look spongy, add corn dough, pinole, salt, and beef broth to form spongy dough, of such way that a bit of it may float over the surface of a cup of water.
Instructions:
Steep dried corn leaves, let dry, and spread a portion of paste in the middle; add the filling. Fold them and tie each end with strips of the leaves. Steam for an hour.
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