👨‍🍳 Instructions

1. 1

   Prepare the filling: In a pot, heat 2 tablespoons of vegetable oil. Add the chopped pork (or chicken), onion, bell pepper, tomato, and garlic. Sauté until the meat is cooked through and the vegetables are softened.

   💡 Tip: If using pork, ensure it's browned nicely.
2. 2

   Add the achiote, cumin, cinnamon sticks, salt, and pepper to the pot. Stir well and cook for another 5 minutes.

   💡 Tip: Achiote will give the filling a vibrant color.
3. 3

   Remove about 1/4 cup of the filling mixture and set aside. This will be used for the masa.

   💡 Tip: This reserved mixture adds extra flavor to the masa.
4. 4

   Prepare the masa: Grind the fresh corn kernels (or use canned/frozen corn) with milk and water until a thick, smooth paste forms. Cook this paste in a pot with salt and 2 tablespoons of vegetable oil over medium heat, stirring constantly until it thickens.

   💡 Tip: The consistency should be like a thick porridge.
5. 5

   Stir in the margarine and sugar. Add the reserved filling mixture and mix well.

   💡 Tip: Ensure the reserved filling is evenly distributed.
6. 6

   Assemble the montucas: Lay out a soaked corn husk. Place about 1-2 tablespoons of the masa in the center. Add a spoonful of the meat filling on top of the masa.

   💡 Tip: Don't overfill, or it will be difficult to wrap.
7. 7

   Fold the corn husk to enclose the masa and filling, creating a rectangular packet. Tie securely with kitchen twine or strips of corn husk.

   💡 Tip: Ensure the montucas are well-sealed to prevent the filling from leaking out.
8. 8

   Steam the montucas in a large pot with boiling water for about 1 hour, or until the masa is cooked through.

   💡 Tip: Make sure the water level is sufficient so they don't dry out during steaming.
9. 9

   Remove from the steamer, let cool slightly, and serve warm.

   💡 Tip: Montucas can be served with a side of crema (sour cream) or queso fresco.