Preparation:
Soak husks in hot water for 30 minutes, drain well beat lard until fluffy add masa, salt, and broth, beat until smooth and fluffy divide into equal portions pat husks dry place 1 piece of dough onto each husk spread into a 4-inch square top with 1 tablespoon shredded beef, 1 teaspoon chile sauce, 1 piece of cheese, and a chile half rollup as for a jelly roll and secure with cotton twine steam for 60 minutes serve hot with additional chile sauce to the side |
