Bollo limpio

Step 1: Drain 1 ⅛ lb dried white hominy corn (maíz blanco pilado), put it in a large pot and cover with fresh water by 5 cm. Bring to the boil over a high heat.

Step 2: Simmer for 50–60 minutes, topping up with water as needed, until the kernels are soft enough to squash between two fingers.

Step 3: Drain and leave until cool enough to handle, about 15 minutes.

Step 4: Grind the corn in a hand mill twice, or in a food processor in batches, until it forms a fine, damp dough with no whole pieces left.

Step 5: Tip onto a clean worktop, add 1 ½ tsp salt and knead for 5 minutes, adding ¾ cup water a spoonful at a time, until the dough is smooth, soft and does not crack when pressed.

Step 6: Divide the dough into 8 pieces and roll each into a log about 15 cm long.

Step 7: Lay a log on two overlapping 16 dried corn husks, roll up tightly and fold the ends over. Tie firmly around the middle and near each end with 3 m kitchen string.

Step 8: Bring a large pot of water to the boil, lower in the bollos and keep at a steady boil for 50–60 minutes, until they feel firm when squeezed with tongs.

Step 9: Lift out and rest for 10 minutes before unwrapping. They keep in the fridge for 4 days; reheat by boiling for 10 minutes or warming on a griddle in their husks.