Directions: |
Directions:Soak corn husks in a large bowl covered with water for about 20 minutes.
Meanwhile, in a large bowl, mix the masa and salt. Sift thoroughly and add enough water to make a soft dough. Knead this mixture into a dough-looking ball.
Continue kneading and adding small amounts of water until dough is firm and moist. Add oil and knead until dough looks and feels sturdy and consistent. (Like fresh Playdough!) Set aside.
Now, drain, clean and select corn husk leaves that are wide enough to wrap pochitos. Reserve the narrow ones to be used as corn husk bed in soup pot and covering.
In a large soup pot, add about 1 inch cold water and a 1/2" layer of the narrow corn husks.
Form dough into balls that are slightly larger than golf balls. Place the ball of dough inside a corn husk leaf. Fold two sides of leaf over the ball of dough. fold the narrow end down, and fold the bottom up over the dough.
Flatten each Pochito slightly. Layer the Pochitos in the soup pot on the corn husk bed previously prepared.
Add enough water to cover the bottom layer of Pochitos. Cover the top with a layer of the narrow husks.
Place the soup pot lid on, bring to a boil and steam.
for about 30 minutes.
Remove from heat and place in bowl to serve at table. |
Personal
Notes: |
Personal
Notes: We serve these with KAQIK.
If you make the KAQIK, ARROZ CHAPIN & POCH
somewhat together, they can be made and cooked
cooperatively with each other. This recipe is originally from
Mario's mom, Maria Filomena Chocooj, in Coban, Guatemala.
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This recipe for POCH (pochitos) (masa tamales) is from