Guajolota

Method

1. 1 Beat the lard with the masaka flour, baking powder, and water for 10 minutes until the dough is light and fluffy.
2. 2 Soak dried chilies and then blend them with garlic and onion to make a thick red sauce.
3. 3 Wrap the flour mixture with red sauce in dried corn husks and steam for 40 minutes.
4. 4 Slice the loaf of bread and stuff the entire hot tamal inside; do not press or reheat.
5. 5 Guajolota is a street breakfast food that should be eaten immediately while the tamal is still hot and the bread is still soft.
6. 6 Drizzle some more red sauce on the inside of the loaf and eat it right away.

With an appliance

• Pressure cooker 45 min

  Replace step 3: steam the tamal at high pressure for 18 minutes, then release the pressure naturally for 8 minutes; steps 4–6 remain with the soft bread and eat immediately, do not press.