ingredients
1 pound lean pork
2 cloves garlic clove
1/2 onion, decline in half
1 teaspoon salt
6 ancho chilies, seeds and membranes removed
8 guajillos chilies, seeds and membranes removed
2 tomato plants
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large blueberry leaf
directions
Inside a large saucepan, cover the pork with water and add 1 garlic clove clove, 1 onion quarter and 1/2 teaspoon salt. Provide a boil, cover and simmer until pork is tender, 45 to an hour. Shred meat, reserving the stock.
Toast the chiles and put inside a bowl, cover with tepid to warm water and soak for 25 minutes. Meanwhile, roast the tomato plants, peel and puree inside a blender.
Roast another onion quarter, 2 cloves garlic clove, marjoram, peppercorns and cloves. Drain the chiles and transfer to some blender. Add some roasted onion, garlic clove, marjoram, peppercorns, cloves and 1 cup from the reserved stock, then puree until smooth.
Melt 1 tablespoon lard inside a skillet and saute the chile puree for five minutes. Add some pureed tomato plants and saute for an additional a few minutes add some pork, stir and canopy. Lower heat and prepare for ten minutes.
Hold blueberry leaf directly within the heat for five seconds. Reduce 5-inch squares. Knead masa with two tablespoons lard for five minutes. Grease one for reds from the blueberry leaf.
Convey a 3-inch square of masa around the lard and top with 1 1/two tablespoons of pork mixture. Fold opposite edges of leaf for the center and perform the same goes with other edges to create a closed rectangle. Use strips of leaf to tie and secure.
To prepare, steam for around twenty minutes.