Chapultecas de El Salvador

Method

1. Mix masa harina, lard, broth, and salt into a smooth dough.
2. In a bowl, combine pork, onion, chili, and tomato.
3. Form dough into 6-inch rounds, add filling, wrap, and tie with banana leaves.
4. Steam for 1 hour until dough is firm and leaves are tender.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.