| • | Cook meat by boiling it in a large covered up pot with enough water to cover completely.
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| • | Add table salt to it and boil until completely done.
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| • | Cool the meat and save up the broth.
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| • | When meat has cooled, shred and mix it with the chilli sauce.
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| • | Clean the oujas in hot water.
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| • | Combine together the masa, lard, table salt and enough broth to make a very soft paste.
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| • | Beat until a little amount will float in a cup of cool water.
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| • | Spread masa on ouja and add a little amount of meat to it and roll up.
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| • | Fold up the ends of ouja and put them on a rack in a cooking pan deep enough to steam.
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| • | Add 1 to 2 inches water, cover it with a tight fitting lid and steam for about 1-1/2 hours.
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