Montucas

Step by stepInstructions

1. Blend or grate the corn kernels with a little water into a coarse, slightly chunky paste
2. Cook the tomatoes, onion, garlic, and bell pepper in oil until soft, then stir in the shredded meat and cumin and simmer into a thick picadillo, seasoning with salt
3. Mix the corn masa with the melted lard, salt, and sugar until well combined; it should hold together like a soft dough
4. Pat the corn husks dry and lay two husks overlapping, then spread a spoonful of masa in the center and top with a spoonful of picadillo
5. Fold the husks over the filling to enclose it completely, folding up the bottom end, and tie with a strip of husk or twine
6. Stand the montucas upright in a steamer and steam for about one hour and fifteen minutes, until the masa is set and pulls away from the husk
7. Cool slightly and serve warm, with crema or a squeeze of lime