MONTUCAS

Ingredients: 

5 cups of pureed tender corn on the cob
1/2 cup of lard
1 1/2 cup of milk
1 cup of butter
2 gloves of garlic
2 spoonfulls of salt
5 spoonfulls of sugar
1/4 spoonfull of pepper
1 1/2 lb of pork chops already prepared
2 boxes of raisins
*achiote for color

Preparation:  In a container mix all the ingredients except the raisins and pork chops.  Prepare the pork with salt, cloves, cinnamon, brown sugar and cumin to taste.   Weave the corn husks together and put ½ of a ladle of the corn mix with 1 pork chop in the middle of the leaves, and wrap the corn husks tightly so as nothing escapes.  Cook them in pot of water over a low flame until done. 

*Achiote is a shrub or small tree from the tropical region of the American continent. The name derives from the Nahuatl word for the shrub, achiotl.  The plant bears pink flowers and bright red spiny fruits which contain red seeds. The fruits dry and harden to brown capsules.  The inedible fruit is harvested for its seeds, which can be extracted by stirring the seeds in water. It is used to color food products, such as cheeses, fish, and salad oil. Sold as a paste or power for culinary use, mainly as a color, it is known as "achiote", "annatto" or "pimentao doce". The seeds are ground and used as a nearly flavorless but colorful additive in Latin America. (from www.wikipedia.com)