Preparation

boil water with cinnamon to release its aroma and color; then add the maseca and mix it well so that it is incorporated. Add milk, margarine, sugar and keep stirring so the dough doesn't stick. do this over medium heat; the point is that by moving the dough you can see the bottom of the pot: remove it and let it cool.

put a tablespoon of margarine in a saucepan and sauté the meat. salt and pepper it and when it is cooked add vegetables, raisins and mix well. Place corn cobs in boiling water to make them softer; when they are cooked, remove the water and let them cool. At that moment, stretch them out and in the middle of them put a tablespoon of dough and ½ teaspoon of minced meat in the middle of the dough: close the ends, tying them with corn cob strips; then place them in a pot with water and cook for half an hour. preferably served hot.

Ingredients

  • 1 pound maseca flour
  • ½ pound pork or beef (ground or minced)
  • 1 cup of milk
  • ½ cup of sugar
  • 6 ounces margarine (about a stick) or lard
  • 1 box of raisins
  • 1 cinnamon stick
  • 1½ cup of water
  • ½ carrot
  • 1 potato cooked and chopped