Small, firm corn dough tamales wrapped in corn husks and stuffed with a spoonful of recado (tomato-chile sauce) and chicken, simpler and smaller than tamales colorados.
Instructions
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1
Soak corn husks in warm water until pliable, about 30 min.
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2
Mix masa harina, warm broth, oil, and salt into a firm dough. It should hold its shape when pressed.
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3
Spread a thin layer of dough on a corn husk, about 8cm square.
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4
Place a spoonful of shredded chicken and recado sauce in the center.
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5
Fold the husk to enclose the filling, tucking the bottom up. Tie if needed.
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6
Steam upright in a pot for 45 min until the dough pulls away cleanly from the husk.
Did You Know?
Chuchitos are Guatemala's answer to fast food — market vendors sell them by the dozen, and every Guatemalan has a favorite chuchito lady at their local market.
The Story Behind Chuchitos
Chuchitos are the everyday version of Guatemala's more elaborate tamales. While tamales colorados are reserved for holidays, chuchitos are the people's tamale — sold in markets, eaten as snacks, and wrapped in corn husks rather than banana leaves. The name is an affectionate diminutive meaning "little dogs" in Guatemalan slang.
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