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Chuchitos: recipe illustration
Everyday meals

Chuchitos

Small Guatemalan tamales wrapped in corn husks, with a soft masa dough flavored with tomato sauce and chili. They are eaten hot, often at breakfast or at the market.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the corn husks in lukewarm water for 30 minutes, then rinse and dry them.
  2. Cook the chicken in salted water with an onion and a garlic clove for 25 minutes, then shred the meat and keep 200 ml of the broth.
  3. Sauté the onion, garlic and chopped tomatoes in the oil, add the chili and chili paste, then simmer for 10 minutes to get a thick sauce.
  4. Mix the masa with the lard, salt, cumin and cooking broth until you get a soft dough that doesn't stick to your fingers.
  5. Spread about 2 tablespoons of dough on a corn husk, add a spoonful of chicken and sauce, then fold the husk into a small parcel.
  6. Stand the parcels upright in a pot with a little water, cover and steam for 40 minutes.
  7. Check the cooking: the dough should come away cleanly from the husk. Serve hot in their wrapping.

Variations and tips

Vegetarian version. Replace the chicken with potatoes and mashed black beans, with the same sauce.

With what's available here. Replace the corn husks with parchment paper or banana leaves, and the lard with butter.

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Original Ecomely recipe.