Recipe Archives->Mexican->Chuchitos

CHUCHITOS
(Guatemalan Cornmeal Dumplings Stuffed with Meat)

1 pound boneless chicken or pork
1 T. oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 T. water
4 cups masa harina
8 T. butter, room temperature
1 1/2 cups cold water
1 t. salt
fresh green or dried corn husks, wet

Cut the chicken or pork into 1-inch cubes and fry in oil over medium
heat for 3 minutes.  Set aside.  Process the tomatoes, chile, and
2 T.  water into a smooth sauce.  Set aside.  Mix the masa, butter,
1 1/2 cups cold water and the salt together into a thick mush.  Put
1/2 cup mush in each wet corn husk, push an indentation into the
mush, and add 1 T. sauce and a chunk of meat.  Cover the stuffing
with the mush and wrap the dumpling into a sausage shape with the
corn leaves.  Steam the chuchitos over hot water over moderate heat
for 1 1/2 hours.  Unwrap and eat warm or at room temperature.

Printable version: chuchitos.txt.