LAREDO’S CELÉBERRIMO
Boil a pound of pork until two-thirds cooked; then grind it rather fine. Add a small amount of garlic, also a small quantity of seeded raisins and prepared almonds. Soak two and a half ounces of chiles in hot water; take out the seeds and veins, wash them well and grind fine, adding enough of the stock in which the meat was boiled to make a sauce, and strain. For the dough use the ground corn prepared with lime-water; add six ounces of fresh lard to the pound, salt to taste and moisten with the meat stock. Have the husks prepared, spread each with a thin layer of dough, and for the center one, a tablespoonful of the pork and a tablespoonful of the chile sauce. Roll carefully, tie the ends and steam over the liquid in which the meat was boiled.