Crispy Masa Boats with Pork Picadillo

Yield: 24 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 1 lb         Pork ribs (boneless, cut into 1-in cubes)
• 16 oz       Canned Tomatoes in Juice
• 2 ea         Chipotle Chiles (canned, chopped)
• 2 T          Vegetable Oil
• 2/3 C     Onion (chopped)
• 1 ea         Garlic Clove (chopped)
• ¼ C         Raisins
• 2 t           Apple Cider Vinegar
• ½ t          Black Pepper
• ½ t          Ground Cinnamon

Dough Shells

• 2 ¼ C     Masa Harina (mixed with 1 ½ C warm water)
• 2  T         Lard
• ¼ C         Flour
• 1 t           Baking Powder
• ¾ t           Salt
•                 Warm Water (optional)
•                 Vegetable Oil
• ¼  C       Almonds (slivered, toasted)

Instructions For Picadillo

1. Place pork in medium saucepan.
2. Add pinch of salt and enough cold water to cover by ½ in.
3. Bring heat to medium low and simmer gently uncovered, until meat is tender, about
4. 1hour 10 minutes.
5. Cool meat in broth.
6. Transfer meat to work surface; discard broth. 
7.  Shred meat coarsely into bowl.
8.  Place tomatoes with juices and chiles into blender and puree.
9.  Heat oil over medium high heat.
10.  Add onion and sauté 3 minutes.
11. Add garlic and sauté 1 minute.
12.  Add pork and sauté until browned, about 10 minutes.
13.  Mix in raisins, vinegar, pepper, and cinnamon,