From: Chef Ana Karina Amado, Amados Pastries, Muskegon, Mich. Yield: 12 appetizer servings. DOUGH: 12 corn husks, soaked in cold water about 1 hour 2 cups chicken stock 1 cup vegetable oil 1 tsp. baking powder 3 Tbsp. salt 3 cups finely shredded potatoes (use fresh Idaho® Russets) 5 cups Maseca flour ( available in ethnic markets) FILLING: 11/2 lb. crabmeat (may substitute chicken breasts) 2/3 cup tomato sauce 1/3 cup chipotle sauce (available in ethnic markets) 1/2 cup crushed peanuts ...
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