1 kg (2.2 lbs.) of corn dough
(masa de maíz)
1 pinch of baking soda
1/4 cup of milk
8 tomato skins
green corn husks
Mix the water from the tomato skins with the milk.
Whip the mix until it foams and then gradually add to the corn dough. Add salt.
Form the corn husks into cones and fill them with the corn dough. Close the corn husks, forming them into slightly flattened triangles.
Steam for an hour. Serve hot, without the corn husks with chili salsa and sour cream.
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