In a mixing bowl, beat together lard, salt, sugar and baking powder until light
Little by little, add the masa. So the dough doesn't get too thick,
add a little milk while adding the masa. When all the masa has been added, continue
mixing for 2 minutes or until no chunks of masa are in the dough.
Add remaining ingredients; mix with a spoon.
Shake excess water from cornhusks.
Divide dough evenly among cornhusks.
Roll husks closed, then fold up bottoms or use a strip of husk
to tie the ends of the husks closed.
Steam 1 hour before serving.
Source: Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona - azfamily.com