Monday, March 28, 2011
First day: make filling. I braised a beef roast in chicken stock that I had on hand. When falling-apart tender, pull apart. Added canned green chilies, green chili powder, cumin, oregano, seeded and chopped jalapeno, diced onion.
For a second filling, I took some of the beef, and added chopped dried apricots, raisins, and chopped almonds (blanched, matchsticks, toasted them in a pan and chopped).
Masa: took the masa harina, added some dried onion powder, garlic powder, paprika, cumin. About 3 cups mix, 2+ cups warm water, 1 cup lard. yep.
Soak corn husks. When softened, lay flat, add some masa mixture, filling, roll it up (tuck in bottom), tie with a strip of husk.
I put them in a steamer set inside a canner, covered well with layers of foil (as the lid would not fit). Steamed for 90 minutes.
Chopped tomatillos, seeded diced jalapeno, canned green chilies, can of green enchilada sauce, cumin, onion, cilantro, oregano, and a couple of spoons of green mole that comes in a jar. I cooked it all with some of the leftover braising liquid from the beef. When vegetables were tender, I used my immersion blender to puree the mixture.
Served with flour tortilla chips; refried beans with cheddar; a mixture of cilantro, green onions, jalapeno; pepperjack cheese; and brown rice.