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Pouring processed masa into large pot. Adding
the salt, annatto oil and pork stuffing sauce.
7. Keep processing until all of the roots and vegetables are processed.
8. Add the 5 tablespoons of salt, the 6 tablespoons of annatto oil and one cup of pork stuffing sauce to the masa and mix very well until well blended. Taste and see if there is enough salt.
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The pork Stuffing:
3 1/2 lbs. of pork shoulder
3 1/2 tablespoons of recaíto
1 8oz can of tomatoe sauce
2 1/2 cups of water
2 teaspoons of salt
1/4 of black pepper
1 pack of Sazon with achiote (annatto)
Cut the port into small pieces. Place all of the pork stuffing ingredients into a large pot. Bring to a boil then simmer for 45 minutes. Reserve 1 cup of the stuffing sause aside for the masa. Place the meat uncovered into another pot so it can cool faster and set aside.
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