Ingredients
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1 package dried corn husks
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6 cups masa harina
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2 teaspoons salt
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2 teaspoons ground cumin
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1 teaspoon baking powder
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6 cups chicken or vegetable stock
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¾ cup corn oil (or avocado oil, olive oil)
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2–3 cups filling (your choice)
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1 cup salsa (your choice)
01
Soak corn husks
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Place the dried corn husks in a large pan and cover with warm water.
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Soak for about 30 minutes, until softened.
02
Make the masa
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Combine 6 cups masa harina, 2 tsp salt, 2 tsp cumin, and 1 tsp baking powder.
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Add ¾ cup oil and mix on low speed until combined.
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Gradually add 6 cups chicken or vegetable stock, and continue mixing until incorporated.
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Increase speed to medium and beat for 10 minutes until fluffy.
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Cover and refrigerate until ready to use.
03
Prepare filling
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Mix your desired fillings and 1 cup salsa until combined.
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Ensure the filling is well-coated but not too watery.
04
Assemble
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Lay a soaked corn husk flat.
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Spread ¼ cup of masa onto the husk.
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Add 1–2 tablespoons of filling in the centre.
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Fold the husk over to wrap the masa around the filling, and fold the top end down to enclose.
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Tie with shredded husk strips or string.
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Steam for 30 minutes
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Serve immediately, or refrigerate for up to 3 days or freeze for up to 3 months
