Chuchitos Guatemala | Guatemalan Chuchitos English Audio

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner and ground beef can be more affordable.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes offer a vibrant flavor while canned are budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar freshness, while green onions add a mild onion flavor.

Roast vegetables and chilis in a hot cast iron skillet.

In a separate pan, lightly roast pumpkin seeds, sesame seeds, and a cinnamon stick, being careful not to burn the sesame seeds.

Remove garlic and chilis from heat first and place them in a blender or food processor.

If using red bell pepper, canned peppers can be used instead without roasting.

Remove seeds from chilis to reduce spiciness if desired; blend roasted vegetables and chilis together.

Smash roasted seeds in a molcajete or mortar for texture, then add to the blended mixture and blend again.

If the sauce is too thick, add a little tomato juice to reach desired consistency.

In a saucepan, heat olive oil and bring to a boil.

Soak corn husks in hot water until soft and manageable.

In a large bowl, combine 4 cups of maseca, water, salt, and butter (or olive oil/lard) to make the masa dough.

Mix until achieving a steady tortilla-like consistency; a mixer can be used for ease.

Prepare corn husks by placing double layers to prevent washing away.

Place seasoned chicken breast on top of the masa, add sauce, and seal the husk tightly, rolling it up and tying it if necessary.

If unable to tie, use tinfoil to create a tight burrito shape with the masa, chicken, and sauce.

Place chuchitos in a pot, add water, and boil them for approximately 1.5 hours until cooked.

Once cooked, unwrap and serve with additional sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level: