Ingredients Weight Measure
Pork loin, cooked, diced 8 oz.
Black beans, cooked, drained 8 oz.
Enchilada sauce, prepared 8 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Salt to taste
Chicken stock 4 oz.
Masa harina (corn flour) 12 oz.
Chicken stock 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Lard 4 oz.
Baking powder 3/4 tsp.
Salt 1/3 tsp.
Cork husks, dry 4 oz.


  1. Combine the first ingredients in saucepan and cook over medium heat until mixture is fairly dry. Soak corn husk in hot water.
  2. Mix masa, chicken stock, TABASCO® Green Jalapeño Pepper Sauce, lard, baking powder and salt in electric mixer until smooth and fluffy.
  3. Drain corn husk and lay out on work surface (each corn husk wrap should equal 5" in width and 8" in length).
  4. Place 2 Tbsp. of masa mixture onto each corn husk and spread over the lower 2/3 of the husk leaving about 1" of space on each side.
  5. Place a generous Tbsp. of meat and bean mixture over masa mixture lengthwise down the center. Roll tightly so the edges of the Masa fit together. Fold excess husk under.

Yield: 10 servings