MEAT
5lb pork shoulder roast
2 bay leaves
2 tsp salt
1 chicken bullion (optional)
1/2 tsp pepper
2 garlic cloves minced
1/2 tsp ground cumin
1 lb bag of corn husk **Be sure to soak husks in hot water for at least 2 hours
or until soft and pliable

MASA- 5 lbs bag fresh white masa
2 cups of melted pork lard
1 cup of drippings from pork or water salt to taste

RED CHILE PUREE (Use any combo of dried chiles you like. Here's what I used.)
2 cascabel chiles
4 ancho chiles
2 pasilla chiles
1 small onion
3 cloves of garlic
salt to taste
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Ingredients

2 pounds fresh masa
8 ounces lard, preferably back lard (see note)
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup homemade chicken stock or store-bought low-sodium broth, plus more as
needed

Combine lard, salt, and baking powder and, using an electric mixer, beat at
medium-high speed until well whipped, about 1 minute.

Add one-fourth of the masa at a time to the lard, beating between additions
until thoroughly incorporated. Add chicken stock and continue beating until
dough is light and has a soft and spreadable hummus-like texture. Cover masa
with plastic and refrigerate for 1 hour.

Remove masa from refrigerator and re-whip, adding additional chicken stock 1
tablespoon at a time, if necessary, to return it to original hummus-like
texture.