January 17, 2019


Add masa harina, stock, lard, and a big pinch of salt in a mixing bowl, add the warm water as you churn the mixture with your hand or a mixing spoon. Continue to churn the mixture and add more warm water until the consistency of the mix is soft but not too wet. To touch, the masa shouldn’t stick to your hands, but should leave an imprint. Cover half of one of the banana leaves with the masa (approx 80g), then add some shredded chicken on top and press it into the masa.