🇬🇹 Guatemalan Cuisine

Chuchitos

Guatemalan Corn Dough Tamales

Prep Time 30 min

Servings 12

Difficulty Medium

Calories 232 kcal

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.

Ingredients

4 cups masa harina
2 cups chicken broth, warm
1/3 cup vegetable oil
1 tsp salt
2 cups shredded chicken
1 cup recado sauce (blended tomatoes, guaque chiles, onion, garlic, achiote)
20 dried corn husks, soaked in warm water
Salt

Instructions

1 Soak corn husks in warm water until pliable, about 30 min.
2 Mix masa harina, warm broth, oil, and salt into a firm dough. It should hold its shape when pressed.
3 Spread a thin layer of dough on a corn husk, about 8cm square.
4 Place a spoonful of shredded chicken and recado sauce in the center.
5 Fold the husk to enclose the filling, tucking the bottom up. Tie if needed.
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.