Chuchitos

Ingredients

Masa

• 800 gmasa harina, or fresh masa
• about 900 ml warm water or stock
• 150 glard
• 2 tspsalt

Recado sauce

• 8tomatoes
• 3dried guaque chillies
• 2dried pasa chillies
• 1onion
• 4 clovesgarlic
• 2 tbspsesame seeds
• 2 tbsppumpkin seeds
• 1 slicestale bread or 1 tortilla, toasted
• 1 tspground cumin
• salt

Filling

• 600 gpork or chicken, cooked and in pieces

To wrap

• dried corn husks, tusas, soaked
• string

To serve

• with more sauce and grated hard cheese

Directions

1. Beat the lard until light, then work in the masa harina and warm stock gradually. Beating the lard first aerates it, which keeps the masa from being leaden. Squeeze a handful: it should hold together firmly and not stick to your palm. If it is sticky it is too wet, and if it cracks it is too dry.
2. Remove the stems and most of the seeds. Now toasting them, which needs care. Press them flat against a hot dry pan for ten or fifteen seconds a side. Soak them in hot water for twenty minutes. Toast them in a dry pan until they colour and pop, then grind them. Char the tomatoes, onion and unpeeled garlic in a dry pan until blackened in patches.
3. Toast a tortilla or a slice of bread until dry and dark, then blend it into the sauce. Blend everything smooth and pass it through a sieve. Fry the blended sauce in hot fat for eight to ten minutes until it darkens and thickens.
4. Soak the dried corn husks in hot water for at least half an hour until pliable. Dry husks split when folded, and soaking prevents that entirely. Take a husk and press a ball of masa into the centre, flattening it into a rough oval. Make a hollow in the middle and put in a piece of meat and a spoonful of sauce. Fold the masa over to enclose the filling completely.
5. Fold the husk around the masa, tucking in the sides, and fold the ends over. Tie each one with a strip of husk or with string. Tie them firmly, since a loose parcel lets water in and the masa becomes waterlogged.
6. Stand them upright in a steamer, packed closely so they support each other. Steam for an hour to an hour and a half over simmering water. Top up the water and never let the pot boil dry. Now testing whether they are done.
7. Let them stand for fifteen minutes before serving, which lets the masa firm up further. Serve them in their husks with more sauce and grated hard cheese over the top.

Technique

• Chuchitos are smaller and firmer than Tamales colorados, and wrapped in corn husks.
• The masa is made deliberately stiff, which is what lets them be eaten in the hand.
• They are done when the masa comes cleanly away from the husk.

Substitutions

• Guajillo and ancho in place of guaque and pasa.
• Chicken in place of pork.

Variations

• Made with chicken rather than pork.
• Made vegetarian, with just sauce and no meat.
• Served with a fresh tomato salsa over.

History

Smaller tamales tied in corn husks and sold from baskets; the name means little dogs, and they are standard fiesta and market food.

Frequently asked questions

What is Chuchitos?

Chuchitos is a snack from Guatemala: small firm corn tamales with tomato sauce and cheese. Smaller tamales tied in corn husks and sold from baskets; the name means little dogs, and they are standard fiesta and market food.

How long does Chuchitos take to make?

Chuchitos takes 1 hr of preparation and 1 hr 30 min of cooking. The recipe makes about 20. It is rated hard to make.

What can I substitute in Chuchitos?

Yes, within limits. Guajillo and ancho in place of guaque and pasa. Chicken in place of pork.

What is the most important thing to get right in Chuchitos?

Stand them upright in a steamer, packed closely so they support each other. Steam for an hour to an hour and a half over simmering water. Top up the water and never let the pot boil dry. Now testing whether they are done.