Makes 36
Masa:
7 cups flour
2/3 cup milk
1¼ cup warm water
2 teaspoons salt
3 tablespoons sugar
½ cup oil
egg
Pino:
2 lbs. ground beef
2 onions, chopped
1 tablespoon salt
1 tablespoon parsley
1 teaspoon cumin
1 teaspoon cilantro
1 teaspoon paprika
½ teaspoon black pepper
¼ cup flour for thickening
1 cup water
5 hard-boiled eggs, divided into eighths
36 olives
144 raisins
Prepare pino by browning ground beef, onion and seasonings. Add flour and water to thicken. Let cool. (It's best to prepare this the day before and refrigerate overnight.) Mix the ingredients for the masa together in a bread mixer. Place in a plastic bag and let rest for 20 minutes. Divide dough into quarters keeping the ones your are not working with in the plastic bag. Divide one quarter of the dough into ninths and roll each into a circle. Fill with 2 T. pino, 1/8 egg, 1 olive and 4 raisins. Fold over dough and seal with water. Place onto a greased cookie sheet. Brush with egg. Bake at 400º for 15 minutes. Remove from oven and brush with egg again. Return to oven and bake for 10 minutes more.
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