Ingredients:
dried corn husks
12
roasted Anaheim chilies
about 3 cups of Masa Herinea
1/2 cup olive oil or melted lard
hot water
the kernels from 2 ears of fresh corn
8 to 10 cloves of roasted garlic, minced
2 green onions, chopped small
¼ cup chopped fresh cilantro
Chili powder, dry chili flakes,
salt and fresh coarse ground black pepper to taste
Directions:
Separate dried corn husks and soak in hot water for at least an hour to soften.
Squeeze out as much water as possible, clean away the silks and sort by size.
Wrap in plastic bag to keep moist and pliable.
Roast the chilies and gently remove the seeds trying not to split them. Put
the Masa Herinea into a large bowl and add the oil or melted lard. Add enough
hot, not boiling water to form into a pliable dough. Mix thoroughly and then
knead until it is malleable.
Add the remaining ingredients and mix gently yet
thoroughly.
Very gently use this mixture to stuff the chilies. I won't kid you.
This part is quite tedious because the chilies are determined to split. If they
do, don't worry too much.
When all the chilies are stuffed, wrap them in the largest of the softened corn
husks.
Using string or thin strips of corn husk, tie shut. Place your little
bundles of Masa stuffed chilies in a steamer and steam for about one hour. These
are excellent served hot or cold. Serve with salsa of choice.