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chuchitos (cornmeal Dumplings Stuffed With Meat - Guatemala) 1 Pound Boneless Chicken Or Pork
1 Tablespoon Oil
2 Cups Sliced Ripe Tomatoes
1 Chile Guajillo, Seeds And Stem Removed
2 Tablespoons Water
4 Cups Masa Harina
8 Tablespoons Margarine (at Room Temperature)
1 1/2 Cups Cold Water
1 Teaspoon Salt
fresh Green Or Dried Cornhusks, Wet cut The Chicken Or Pork Into 1-inch Cubes And Fry In Oil Over Medium Heat For 3 Minutes. Set Aside. process The Tomatoes, Chile Pepper And 2 Tablespoons Water Into A Smooth Sauce. Set Aside. mix The Masa, Margarine, 1 1/2 Cups Cold Water And The Salt Together Into A Thick Mush. Put 1/2 Cup Mush In Each Wet Cornhusk, Push An Indentation Into The Mush, And Add 1 Tablespoon Sauce And A Chunk Of Meat. Cover The Stuffing With The Mush And Wrap The Dumpling Into A Sausage Shape With The Corn Leaves. Steam The Chuchitos Over Hot Water Over Moderate Heat For 1 1/2 Hours. Unwrap And Eat Warm Or At Room Temperature. |
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