Brazilian Pamonha

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  Cut the base of the corn so that you can easily remove the husks while keeping them intact.
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  Also, remove the corn silks.
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  Select the larger husks and place them in a deep pan with plenty of boiling water to soften them, making it easier to wrap the pamonha.
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  Leave the husks in the boiling water for about 2-3 minutes.
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  Then, remove them from the water and let them drain.
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  With a knife, cut the corn kernels very close to the cob.
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  Place half of the corn and half of the water in a blender and blend well.
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  (Watch out, as you may need to use more water to blend, depending on the size of your corn and the power of your blender).
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  It should become a thick batter and not too liquid.
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  Transfer the blended corn to a bowl.
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  Repeat the same process with the remaining corn and add it to the bowl.
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  Heat the lard on the stove.
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  Pour it over the corn and mix well.
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  Now, season with salt and add the shredded beef.
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  Mix well.

Assembly

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  Take a husk and fold it in half.
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  Fold the pointed end of the husk upwards, forming a sort of cup; make sure it is well closed.
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  Using a ladle, start filling the cup with the corn batter.
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  When there are about 0.8 inch (2cm) left to fill the entire cup, place a piece of standard Minas cheese, take another husk, and place it in the opposite direction (upside down).
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  Carefully roll the husk around the pamonha, and then fold the pointed end of the husk downwards.
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  Tie the pamonhas with twine, elastic, or even the husk itself.
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  I made 8 units with husks, and I’ll explain how to do the rest in the oven.
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  Heat the water you used to boil the husks again, and when it boils, add all the pamonhas at once.
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  Let them cook for 50 minutes.

In the Oven

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  Mix the grated cheese into the corn batter.
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  Transfer the batter to a buttered baking dish.
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  Bake in a preheated oven at 392°F (200ºC) for about 35-40 minutes.