| | DOUGH |
| 1 | c | Masa harina |
| 1/2 | c | Flour |
| 1/2 | c | Yellow cornmeal |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Southwest seasoning |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 1 | tb | Lard |
| 1 | c | Warm water |
| | FILLING |
| 1/2 | lb | Duck breast; shredded |
| 1 | tb | Southwest seasoning |
| 1 | tb | Olive oil |
| 1/2 | | Fresh sweet corn kernels |
| 1/4 | c | Seeded and chopped poblano; new Mexican green or anaheim chile pepper |
| 1 | ts | Salt |
| 1/2 | ts | Crushed red pepper flakes |
| 4 | | Turns freshly ground black pepper |
| 3 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | c | Beef stock; in all |
| 2 | ts | Cornstarch |
| 1 | lg | Egg; beaten with 2 tablespoons water |
| 1/2 | c | Sour cream |
| 2 | tb | Chopped cilantro |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
| | Fresh cilantro sprigs |
