Meat + peppers + sticky dough + wrapper = awesome!
The pork I used today was in my slow cooker for 7 hours.
4 pounds of shoulder roast, 2 medium onions (peeled and quartered), 1 bulb of garlic (peeled and halved), 4 bay leaves, 1 cup of beef stock.
Start with 3-4 ancho chilies, and 12-16 guajillo all dried.
We’re looking for about 5 cups of hydrated chilies.
Boil them in the stock left over from the slow cooker, and let soak for 20-30 minutes.
Add the chilies, garlic, onions, 2 cups of broth, 1 tbsp each oregano and cumin to a blender. You can always add 1-2 cloves of freshly-minced garlic. If this is too thick, add 1/4 cup of stock and blend up. Repeat if needed. Salt and additional hot chilies to taste.
Set aside 2 cups of sauce for later use.
Put the sauce in a pot with the shredded pork, warm over medium heat to let the flavours infuse, and set aside. I added about 3/4 tsp salt to mine at this point, but taste first.
Dough
2 cups shredded cheese (mozza, Mexican blend, cheddar)
4 oz cream cheese
2 tbsp baking powder
1/4 tsp salt
1/2 cup bacon fat or animal lard (or butter if you don’t have either of the first two).
4 cups almond flour
Microwave the cheeses (or cook at low temperature in non-stick pan).
Add salt & baking powder, and mix well.
Stir in the almond flour.
Roll out to a bit thicker than 1/4″, and 3″ diameter circles.
Place on prepared corn husks, er parchment paper.
Add a heaping tablespoon of the port filling, roll up the dough, wrap in the husk/paper.
Place in a steamer, horizontal along the outside (traditional is upright?), for 1 hour on full boil. You might need to adjust these times based on thickness of the dough, but an hour will be more than enough to heat the middle, and get the almond flour to soak up some moisture from the pork.
Post-stream notes.
I pan fried a couple in butter, and wow were they good! I liked them a lot more than the steamed ones.