Guatemalan Chuchitos || Tamales || Easy Recipe

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.

Put the pork to boil in a pot with water and the spices.

Prepare the salsa for the meat by charring the vegetables on a grill or under the broiler.

Toast the pumpkin and sesame seeds until deep golden brown.

Toast the dried chiles carefully.

Blend the charred vegetables, cilantro, seeds, and dried chiles into a salsa.

Remove some liquid from the pork, leaving the pot a quarter full, and add the salsa to the pork.

Continue to boil the pork for about 45 minutes until shreddable and soft.

Soak the corn husks in hot water to soften them.

Mix the masa with the chicken consume and adjust salt to taste.

Take a softened corn husk, place two spoonfuls of masa in the middle, and add a piece of meat on top.

Roll the chuchito up and fold the pointy part of the husk to the top, tying it shut with string or a husk strip.

Place the chuchitos in a pot with a steam rack, fill the pot a quarter full with water, cover, and bring to a boil.

Lower the heat and steam the chuchitos for 2.5 to 3 hours until firm.

Cooking Techniques

Equipment Needed

Spice Level: