Preparation info
    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 40 dried or fresh corn husks
  • 175 g lard
  • 450 g


If using dried corn husks, soak them in cold water for 1 hour. Lay the husks flat to dry before filling. Mix the lard and cornmeal to form a dough. Press a small piece of dough into the widest end of each husk to make a rectangle.

For the filling, sweat the garlic, onion and spices in the butter. Add the pork and chilli. Cook until the pork browns, 5 minutes. Season well. Spoon the fill