10 Banana leaves (cut into squares, 8 in. by 8 in.)
1lb. (16 oz.) Shredded pork
1 cup Grated potato
1lb. (16 oz.) Tomato
1 Garlic clove
¼ tsp. Salt
3 tbsp. Oil
Boil the tomatoes, onion and garlic. Once they have been boiled, blend them without using water, and add salt. In a skillet, with a tablespoon of heated oil, fry the blended mixture in order to season it.
To make the leaves more pliable and prevent them from tearing, heat them in a skillet or warm them directly over the flame.
Heat the pork and grated potato in a skillet with two tablespoons of oil until they are golden brown.
Using a banana leaf square as the foundation, place two MASECA® corn tortillas and add the pork stew. Roll them tightly and top them with the tomato sauce (about ¼ cup for every two tacos). Fold the ends of the banana leaf towards the center, wrapping it very well in a square shape so the sauce does not seep out.
Place the tacos in the steamer and let them stream for about 20 minutes at medium heat.
To serve, accompany with lime, chopped cilantro or onion.
You can fill the tacos with chicken and you can add some chili pepper to the salsa.