Ingredients (use vegan versions):
- 2 cup water
- 2-3 tablespoon mild chili powder
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon garlic salt
- black pepper
- 1 tablespoon non-hydrogenated vegan margarine
- 1/4 container of Baca Chili (hot)
- 2-3 cup cooked spanish rice
- 1 16 oz. can of refried beans
- 2 oz diced green chiles
Directions:
Serves 3 dozen.
In a saucepan, pour in the 2c.water, add the mild chili powder, and
stir. Now sprinkle the garlic powder, garlic salt, and black pepper
on top of the water, add the margarine, and cook to a boil, stirring once
in awhile. After the mixture begins to boil, add the Baca Chili, cook
about 10 more minutes, then add 1/2 of this mixture to the cooked rice
and refried bean mixture. Cook down to a light paste.
Now follow the directions on the back of the prepared masa package,
replacing the necessary lard with vegetable shortening, and the
necessary water with the rest of the spicy water mixture. Test the
finished masa product by rolling a piece into a ball about the size of
your pinky finger, and trying to float it in a glass of warm water. If
need be, you may add more vegetable shortening until it does float.
Now you are ready to assemble. Soak your corn husks in water for 24
hours prior to assembling, dry them off, add a thin layer of masa, the
desired amount of filling, fold, roll, and steam for approximatly 1
hour, or until masa feels firm to the touch.
Enjoy.
Source: my father.
Serves:
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