1 pkg. corn husks
3 c. Masa Harina flour
1 3/4 c. water
1 c. lard or shortening
1 tsp. salt

FILLING:

1 lb. ground pork, beef, or chicken
1/2 c. chopped onion
1 clove garlic, minced
1 (10 1/2 oz.) can tomato puree
1 hard apple, peeled and chopped
1/4 c. fresh parsley, chopped
1/2 c. toasted almonds, chopped fine
1 tbsp. vinegar
1 tsp. sugar
1/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground black pepper
1/2 tsp. chili powder

Place husks in water to soak, covered, overnight. Mix flour and water to form dough. Cover and let stand 30 minutes. Mix shortening and salt for 6 minutes until creamy stage. Add dough, a little at a time, beating constantly. Pat husks dry with paper towels and spread about 2 tablespoons dough on each, leaving a 1 inch border.

Brown meat, onion, and garlic in large pan; drain fat off. Add all other ingredients and simmer 30 minutes, covered. Cool. Spread 1 tablespoon of filling onto dough. Roll; tie in center and place upright, folded end down, in Dutch oven with steam rack on bottom. Add 1 cup water, or broth, and boil; cover and steam for 40 minutes. Add water, if needed. Makes 3 dozen.