YIELD: 10 servings 8 oz. pork loin, cooked, diced 8 oz. black beans, cooked, drained 8 oz. enchilada sauce, prepared 4 oz. corn husks, dry ¼ cup Tabasco green jalapeno     pepper sauce salt, to taste 12 oz. masa harina (corn flour) 4 oz. chicken stock 12 oz. chicken stock 4 oz. lard ¾ tsp. baking powder ⅓ tsp. salt 1. Combine first 3 ingredients in saucepan and cook over medium heat until mixture is fairly dry. Soak corn husks in hot water. 2. ...

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