Socuco

Ingredients

• 2 cups (500 ml) masa for tortillas
• 1¼ cups (313 ml) corn debris (coarse solids from strained masa)
• 1½ cups (375 ml) light chicken broth, warm
• 2 habanero, pico de paloma, or other hot fresh chiles (or to taste)
• 1 tsp pure ground achiote seed OR 1 tbsp prepared achiote paste
• ½ cup (125 ml) dark rendered lard, melted
• Salt to taste
• 4 oz (115 g) chicharrón, roughly crumbled
• 2 large banana leaf pieces, approx. 50 x 40 cm (20 x 16 inches), softened over an open flame

Method

1. 1
   In a blender, combine the chiles and achiote with the warm chicken broth. Blend until smooth.
2. 2
   In a large bowl, combine the tortilla masa and corn debris. Work the melted dark lard through the combined masas with your hands until evenly incorporated.
3. 3
   Pour the blended broth mixture into the masa and mix thoroughly. Season with salt — go cautiously if using prepared achiote paste, which carries its own salt. The dough should be cohesive and slightly tacky.
4. 4
   Fold in the crumbled chicharrón, distributing it evenly without overworking.
5. 5
   Lay the two banana leaf pieces on a work surface, overlapping to form a double layer. Spread the dough in an even mass across the centre. Fold the leaves over to enclose the tamale completely. Tie firmly with strips of banana leaf or kitchen twine.
6. 6
   Set a shallow rack inside a large, deep pot. Add enough boiling water to reach halfway up the tamale when placed on the rack. Lower the tamale onto the rack, cover the pot tightly, and steam over a steady medium heat for 1½ hours. Check the water level at 45 minutes; replenish with boiling water as needed.
7. 7
   Remove from the pot and allow to rest 5 minutes. Unwrap and cut into slices approximately 2 cm (¾ inch) thick.
8. 8
   Griddle the slices on a hot, dry comal or cast-iron pan at medium-high heat until the cut faces are coloured and lightly crisped, about 2–3 minutes per side. Serve immediately.