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1 tsp baking powder
4 cups maseca instant corn mix
1/3 cup Crisco
1/3 cup butter at room temperature
15oz whole corn (1/2 kernel and 1/2 creamy)
2 cups broth
1/2 cup Old El Paso enchilada sauce
1 pkg La Michoacana corn husks
Mix in large bowl Crisco and butter. Beat until light and fluffy. Combine masa and salt. Combine broth and enchilada sauce. Alternately add broth and enchilada sauce mixture with masa mix to butter. Mixing well after each addition.
Soak corn husks for 1 hr in hot water. Pat dry before spreading with 2 Tbsp of masa in the center of the husk. Next place the filling. Then roll husk. Fold the bottom end of the husk up and pack tightly into the steamer. Steam for about 45 minutes to one hour and let stand for 10 minutes before serving.
4 cups maseca instant corn mix
1/3 cup Crisco
1/3 cup butter at room temperature
15oz whole corn (1/2 kernel and 1/2 creamy)
2 cups broth
1/2 cup Old El Paso enchilada sauce
1 pkg La Michoacana corn husks
Mix in large bowl Crisco and butter. Beat until light and fluffy. Combine masa and salt. Combine broth and enchilada sauce. Alternately add broth and enchilada sauce mixture with masa mix to butter. Mixing well after each addition.
Soak corn husks for 1 hr in hot water. Pat dry before spreading with 2 Tbsp of masa in the center of the husk. Next place the filling. Then roll husk. Fold the bottom end of the husk up and pack tightly into the steamer. Steam for about 45 minutes to one hour and let stand for 10 minutes before serving.
