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16 servings
Ingredients:
2 pounds pork butt roast1 onion, quartered2 cloves garlic1/2 teaspoon salt1 teaspoon dried oregano1 teaspoon ground cumin2 bay leaves 1 1/2 cups all-purpose flour3/4 cup masa harina1 teaspoon baking powder1/4 teaspoon salt1/2 cup lard1 egg, beaten1/2 cup milk1 cup salsa
Instructions:
To make the filling: Place pork in a large pot and cover with water.Add onion, garlic, salt, oregano, cumin and bay leaves.Bring to a boil, reduce heat and simmer for 1 1/2 hours.While pork is cooking, prepare dough.To make the dough: Sift together the flour, masa harina, baking powder and salt.Add the shortening to the dry ingredients and mix well.In a separate bowl, beat together the egg and 1/2 cup milk.Make a well in the center of the dry ingredients.Add the egg mixture and stir with a fork until the dough comes together in a ball.Divide the dough into 16 even size pieces and roll each piece into a ball.Place in a container, cover and refrigerate.Preheat oven to 375 degrees F (190 degrees C).After the pork has simmered for 1 1/2 hours remove from liquid.Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork.Remove from oven and shred into small pieces.Add salsa to shredded pork.On lightly floured surface, flatten a piece of dough with the palm of your hand.With a rolling pin, roll out the dough to make a 5 inch circle about 1/8 inch thick.Place 2 to 3 tablespoons of filling in the center of each dough circle.Brush edges of dough with milk.Fold dough over filling.Pinch edges together.Crimp with fork to seal.Place on a lightly greased baking sheet.Bake for 20 minutes or until golden.Remove to rack and cool for about 5 minutes.Serve warm.
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