For the masa:
• 2.2 lb. of Maseca® Tamal corn masa flour
• ½ cup of lard
• 1 ½ cups of milk
• 5 cups of water or broth
• 1 cup of buer
• 4 garlic cloves, mashed
• 1 bell pepper
For the filling:
• 3.3 lb. of pork, cooked and shredded
• 1 green chili, finely chopped
• 1 white onion, finely chopped
• 5 tablespoons of sugar
• ½ teaspoon of cumin
• Raisins to taste (soaked in water)
• Salt and pepper to taste
• Corn husks (soaked in hot water).

For the montucas:
1. Take a spoonful of masa, place it in the middle of the corn husk, and spread it using a spoon to form a layer.
2. Add some of the filling over the masa with some raisins.
3. Fold the tamal husk by overlapping the sides towards the center, then fold the tip upwards and in the middle of
the husk.
4. Cover with another tamal husk and use strips from the same tamal husks or cooking thread to tie the narrower
end and secure the montucas in the center.
5. Place montucas in a deep pot with enough water and cook for 1 to 1.5 hours, until the dough is firm and easily
separates from the husk.