• 3 lb Masa Dough, uncooked
  • 1.5 lb pork carnitas
  • 15 corn husks, soaked in hot water
  • 10 oz Roasted Corn Pico de Gallo
  • 8 fl oz Salsa Verde

Masa Dough

  • 18 fl oz Masa Harina
  • 12 fl oz water, very hot
  • 16 fl oz lard, chilled
  • 12 tsp salt
  • 1 ¼ tsp baking powder
  • 2 fl oz chicken stock, grilled
  1. Place Masa in bowl of mixer with a paddle attachment. On low speed, slowly add the water in a constant stream.
  2. Add lard, salt, baking powder, chicken stock, and mix until combined.

Roasted Corn Pico de Gallo:

  • 3 cups corn kernels, roasted
  • 1 cup diced medium tomato
  • 1 cup diced medium red onion
  • 1 bunch cilantro, minced
  • Lime juice, to taste
  1. Combine ingredients and season to taste

Salsa Verde:

  • 12 tomatillos
  • 1/2 onion
  • 3 cloves garlic
  • 3 serrano peppers
  • 8 oz cilantro
  • 2 fl oz Tabasco Green Pepper Sauce
  1. Chare tomatillo, onion, garlic, and peppers on flat top until soft and tomatillos are light green.
  2. Place in robo coupe and pulse three times, then add cilantro and pulse a few more times until somewhat smooth.
  3. Season with salt and pepper. Add Green Tabasco.




Meal Course:

Dinner, Special Occasion

Dish Type:



  1. Mold 5 oz of Masa dough into tubs, make canal on top of the tub for filling.
  2. Push carnitas into canal and wrap with the corn husk to seal.
  3. Place in steamer for 20 minutes until cooked.
  4. Remove and serve (or cool and reheat in steamer later).
  5. Serve with corn Pico and salsa on the side.