Ingredients
- For meat filling:
- 1 whole chuck roast (approx. 3 lbs. ); cut into thirds
- 1 can ( 16 oz. ) crushed tomatoes
- 1 large onion; diced
- 3 cloves garlic; minced
- 2 bay leaves
- 1 can ( 6 ozs. ) roasted, diced poblano chiles + liquid in can
- 1/2 teasp. cinnamon powder
- 1 teasp. cumin powder
- 1/2 teasp. dried Mexican oregano ( can substitute ordinary oregano )
- 3 Tablesps. good-quality chili powder
- 3/4 teasp. cayenne pepper
- 1 teasp. instant coffee powder
- 2 teasps. Goya adobo seasoning ( one with blue lid )
- 2 Tablesps. vegetable oil
- 1 to 2 Tablesps. corn meal
- for masa:
- 24 corn husks; soaked in boiling-hot water until soft & pliable (can use large squares of aluminum foil if husks unavailable)
- 5 cups masa harina
- 1 and 1/2 teasps. Goya adobo seasoning (one with blue lid)
- 1/2 teasp. black pepper powder
Description
I Have Developed & "tweaked" This Recipe Over The Years & Only Shared It With My Kids. But I'd Now Like To Share It With You All.It's Pretty Labor Intensive & Time-consuming But It Is Soooo Worth It! My Best Friend's Mom, Who Is Me
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