Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork butt or shoulder roast
1 Onion -- quarter
2 cl Garlic
1/2 ts Salt
1 ts Oregano
1 ts Cumin
2 Bay leaves
1 1/2 c All purpose flour -- +2 tb
3/4 c Masa harina
1 ts Baking powder
1/4 ts Salt
1/2 c Lard or solid shortening
1 Egg -- beaten
1/2 c Milk
1 c Chipotle salsa
1/2 ts Salt
Milk
Place pork in large pot. Cover with water. Add onion, garlic, 1/2 ts
salt, oregano, cumin, and bay leaves.
Bring to boil, reduce heat, and simmer for 1-1/2 hours.
While the pork cooks, prepare the dough. Sift together the flour,
Masa, baking powder, and 1/4 ts salt. 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 bowl, cover, and refrigerate. After pork has simmered for
1-1/2 hours, preheat oven to 375 F. Remove the pork from the liquid.
Save the stock for soup if you like.
Place pork in a baking dish or Dutch oven. Brush with hot pepper
sauce. Bake for 1 hour, or until meat shreds easily with fork. Remove
from oven and shred into small pieces. Combine Red Chile Salsa (see
#141) and remaining 1/2 ts salt. On lightly floured surface,
flatten a piece of dough with the palm of your hand. With rolling pin
(actually, a piece of cut-off broom handle works best), roll out the
dough to make a 5" circle, about 1/8" thick. Place 2 to 3 tb filling
in center of the dough.
Brush edges of dough with milk. Fold dough over filling. Pinch edges
together. Crimp with fork to seal. Place on lightly greased baking
sheet. Bake for 20 minutes, or until golden. Remove to rack and cool
for about 5 minutes Serve warm. Can be frozen baked or unbaked. If
baking from freezer, do not thaw. Bake in preheated 350 F oven for
25 to 30 minutes.
