1 lb. boneless chicken or pork
1 tbsp. oil
2 cups sliced ripened tomatoes
1 chile pepper, seeds and stem removed
2 tbsp. water
4 cups masa harina
8 tbsp. butter, room temperature
1 1/2 cups cold water
1 tsp. salt
fresh corn husks, green or dried, wet

Cut meat into 1 inch cubes and fry in oil over medium heat for 3-4 minutes. Set aside. Process the tomatoes, chile pepper. and 2 Tbsp. water into a smooth sauce, set aside. Mix the masa harina, butter, 1 1/2 cups cold water and the salt together onto a thick mush. Put 1/2 cup mush in each wet corn husk, make indentation with finger and add 1 Tbsp. of sauce mix in the indentation. Add in one chunk of meat into center. Cover the the stuffing with the mush and wrap the dumpling into a sausage shape with the corn husks. Steam the dumplins over hot water for 1 1/2 hours. Unwrap and serve.