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RECIPE SUBMITTED BY Cecilia SarenanaMaking the masa is not as hard as every one making it I make mine it not as heavy as the already made masa and you can control how much lard you use. it all in the texture and shine .I use to start 5 pound Bag of Mesa Heana (not sure on Spelling) I use Farmer John Lard 2 small box add salt as I go . I also use power Chile in the mesa . I slow add hot lard in the mesa and start mixing if to hot to mix have a cup of cold water near by and add to it if needed . I also use the juice from the meat and hand beat until the mesa has a shine to it then it ready. When cooking the meat I use New Mexico Powder Chile this way when adding the meat juice you getting the Chile in you mesa and it give it more flavor.
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