Chuchitos de verduras

Step 1: Soak 24 dried corn husks in hot water for 30 minutes until soft and pliable, weighting them down with a plate.

Step 2: For the recado, put 4 ripe tomatoes, 1 red sweet pepper, 2 dried guajillo chillies, ½ onion and 2 cloves garlic in a pan with 200 ml water. Simmer for 12 minutes over a medium heat until the chillies are soft. Toast 1 tbsp sesame seeds in a dry pan for 1–2 minutes until golden. Blend everything with ½ tsp salt until smooth.

Step 3: Beat 14 oz masa harina, ½ cup vegetable oil or vegetable shortening, 1 tsp baking powder and 1 tsp salt in a large bowl, adding 2 cups warm vegetable stock gradually, for 5–6 minutes until light and spreadable like thick hummus. Beat in a third of the recado. Test a small pinch in a glass of cold water; if it sinks, beat for 2 minutes more.

Step 4: Pat a husk dry. Spread about 2 heaped tbsp of masa down the middle, leaving a border. Press in a cube of 1 waxy potato, a few 3 ½ oz green beans, a strip of 1 green sweet pepper and a teaspoon of recado.

Step 5: Fold the long sides over to enclose the filling, fold the pointed end up, then twist and tie the top with a thin strip of husk, so each one looks like a small sack. Common mistake: wrapping too tightly; the masa expands as it steams and splits a tight husk.

Step 6: Stand the chuchitos upright in a steamer, folded ends down, with a few spare husks on top. Steam over a steady medium heat for 50–60 minutes, topping up with boiling water, until the masa peels cleanly away from the husk.

Step 7: Rest 5 minutes. Serve in the husk with the remaining recado warmed as a sauce and a little ½ white onion on top (non-vegans often add crumbled dry cheese).