Ungui

Soak the corn husks until pliable and pat them dry.

Beat masa harina with broth, salt, and lard until the dough is fluffy and spreadable.

Blend soaked guajillo chiles with garlic and oregano, then fold the sauce through beans and shredded pork.

Spread masa on each husk, add filling, fold into tight parcels, and stand them in a steamer.

Steam until the masa pulls cleanly from the husk and serve with salsa and crema.