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For the meat filling:

  • 1/4 cup chili powder
  • 2 tablespoons kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 1/2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon freshly toasted and ground cumin seed
  • 2 pounds Boston butt meat, untrimmed
  • 1/2 cup vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced

For the wrappers:

  • 4 to 5 dozen dried corn husks

For the cornmeal dough:

  • 2 pounds yellow cornmeal, approximately 6 cups
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon baking powder
  • 7 1/2 ounces lard, approximately 1 cup
  • 3 to 4 cups reserved cooking liquid

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