Use the food processor to make a paste with bell pepper, scotch bonnet, onion, garlic, parsley, cilantro ancho, a pinch of pepper, and a teaspoon of salt.

Add this paste with the minced beef and mix until combined uniformly.

Heat the oil over medium heat. Add the beef and cook and stir until it changes color throughout.

Once the meat has browned, add the tomato sauce and cook and stir until the liquids have evaporated. Season with salt to taste.Remove from the heat and set aside.

Mix the cornmeal and the broth and let it rest covered for an hour.

Heat the cornmeal and broth over medium heat, stirring constantly until it starts to thicken. Lower the heat and cook and stir until it thickens enough that it sticks to the spoon. The cornmeal with not be entirely cooked but it will be done later on. Remove from the heat and let it cool down to room temperature.

Place two tablespoons of cornmeal on a corn husk and flatten. Add one tablespoon of filling and cover with two tablespoons of cornmeal.Make into an envelope shape and cover with one or more corn husks until it is waterproof. Tie with the string. See notes

Heat 2 qt [2 lt] of water over high heat in a large pot until it breaks the boil. Once the water breaks the boil place the cornmeal in the pot and boil for 10 minutes.

Remove from the water and the husks and serve. Garnish with ketchup.