Pork in Corn Husks

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Pork in Corn Husks

Estimated Prep Time: 25 minutes
Estimated Cooking Time: 25 minutes

You can use a meat such as Pork Tenderloin, which is really nice in this.

Or, you can use large pieces of a precooked meat such as Pork Shoulder, etc.

To serve, give 1 per person. Provide them with some salsa at the table to garnish these with. People open the bundles and eat the pork inside (you don't eat the corn husks.)

Ingredients

12 Corn Husks

3 1/2 pounds Pork

2 teaspoons Cumin

2 teaspoons Coriander

1 teaspoon Ground Pepper

1 Onion (medium, minced)

2 tablespoons Olive Oil

2 cloves Garlic (minced)

1 teaspoon Salt

Directions

Cooking at: 350 F / 180 C / Gas Mark 4

Soak corn husks in lukewarm water for an hour.

Mix all remaining ingredients except the pork in a bowl to make a paste.

Cut your pork up into 8 pieces. Coat all sides of the pork with the spice paste, then put on a plate or in a bowl, cover, and chill for at least an hour.

Heat a frying pan with a small amount of oil in it. Brown the pieces of pork on all sides. Place a piece of pork in 8 of the husks. Cut or tear 4 of the husks into strips about 1/2 inch wide (1 cm). Fold the pork in the 8 husks up into bundles, and use your strips to tie them up with.

You may, if you wish, make them to this point, and then cover and refrigerate for use the next day.

Put bundles into a baking pan, and bake until an instant-read thermometer shows the meat at 160 F (71 C). This should take about 20 minutes, but will vary based on the type of meat you used and how thick the pieces were.