Chuchitos (Guatemalan Pocket Tamales)

• Prep time: 30 mins

• Cook time: 50 mins

• Total time: 1 hour 20 mins

• Servings: 12 chuchitos

• Country of Origin: Guatemala

Description

• Small, firm Guatemalan corn masa pockets filled with beef or chicken and tomato recado, wrapped in dry corn husks (tusas).

• Smaller and firmer than banana-leaf tamales, commonly served as street food snack or main course.

Presentation

• Served unwrapped on plates drizzled with tomato sauce and dusted with dry hard white cheese (queso seco).

Ingredients

• 3 cups corn masa harina

• 2.5 cups warm chicken broth

• 1/2 cup melted lard or vegetable oil

• 300 g chicken breast, cut into 12 small pieces

• 4 tomatoes, roasted and blended into thick sauce

• 1 tbsp achiote paste

• 1/2 cup dry grated queso seco (for topping)

• 12 dried corn husks (tusas), soaked in warm water for 20 minutes

• 1 tsp salt

Directions

• Mix corn masa harina, warm chicken broth, melted lard, and salt into a smooth, firm dough.

• Blend roasted tomatoes with achiote paste and salt into a thick red recado.

• Drain corn husks; spread 2 tablespoons of corn masa onto center of each husk.

• Place 1 piece of chicken and a spoonful of red recado sauce in center of masa.

• Fold sides of husk over filling, tie top securely with strips of husk to form small pouch.

• Arrange chuchitos standing upright in a steamer pot over 2 inches of water.

• Cover and steam over medium heat for 50 minutes until masa separates easily from husk.

• Serve topped with extra warm tomato sauce and crumbled queso seco.

Optional Variations

• Chuchitos de Carne: Fill with small pieces of pork or beef skirt.

Cooking Tips

• Ensure dough is firm so chuchitos maintain neat shape upon unwolding.

Nutrition Facts (Per Serving)

• Calories: 210 kcal

• Carbohydrates: 22 g

• Protein: 9 g

• Fat: 10 g

• Saturated Fat: 3.5 g

• Sodium: 310 mg

• Fiber: 2 g

• Sugar: 1.5 g