Receta de Chuchitos guatemaltecos con medidas exactas #chuchitos #tamales #irmagodoy

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with lower fat.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

Prepare the ingredients: wash 6 Roma tomatoes, 1/2 bell pepper, 1 piece of onion, 1 mil tomato, and 1 garlic.

Cut the bell pepper into smaller pieces for cooking.

Add hot water (approximately 3 cups) to the tomatoes to soften them.

Add 4 New Mexico chiles and a piece of ancho chile to the pot with the tomatoes.

Cook the tomatoes and chiles until soft.

Blend 3 cooked tomatoes, a piece of onion, and a garlic with a bit of the cooking water to make the sauce for the chuchitos.

In a pot, heat a little oil (2-3 tablespoons) and add finely chopped onion, cooking until golden brown.

Add the blended sauce to the pot and let it simmer for 20 minutes, adding salt to taste, until thickened.

Prepare the masa by adding 2 cups of warm water to a bowl.

Gradually mix in 4 cups of instant corn masa flour, adding more water as needed to avoid lumps.

Add 4 oz of melted unsalted butter and 4 oz of vegetable oil to the masa, mixing well.

If the masa is too wet, add 1/2 cup more of instant corn masa flour.

Knead the masa with your hands until it reaches the desired consistency.

Optionally, mix in loroco, an aromatic flower, if available.

Take a portion of masa and flatten it into a tortilla shape.

Place the tortilla on a tusa leaf, add sauce and a small piece of chicken (if using), and wrap it tightly.

Tie the wrapped chuchito with smaller pieces of tusa to secure it.

Repeat the wrapping process for the remaining masa and filling.

Place the wrapped chuchitos in a steamer or pot with water, cover, and cook for 1 hour.

Check the chuchitos after cooking; they should be firm and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens