Chuchitos (Guatemalan Small Corn Tamales)
In short: Small firm corn masa tamales wrapped in husks with a juicy chicken and tomato chili filling, served with a quick tomato sauce. It takes about 2 h 30 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 1 h 30 min
- Total
- 2 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 450 kcal
Chuchitos are the small, firm tamales of the Guatemalan highlands, sold in markets and eaten in a few bites with a spoonful of tomato sauce and a sprinkle of dry cheese. The corn masa is wrapped in dried corn husks around a piece of chicken in a mild recado of tomato and dried chili. Unlike the big banana leaf tamales of Christmas, chuchitos are an everyday snack, easy to make in batches and to freeze.
Instructions
- Simmer the chicken with the halved onion, garlic, 1 tsp salt and the water for 15 minutes. Lift out the chicken and keep the broth. Meanwhile, soak the husks.
- Soak the dried chilies in hot water for 15 minutes, then blend them with the chopped tomatoes, bell pepper and 100 ml (1/3 cup) of water until smooth. Cook the sauce in 1 tablespoon of oil for 10 minutes until thick, season with 1/2 tsp salt and stir in the chicken.
- For the masa, mix the masa harina and salt, then work in the warm broth with your hands. Beat the lard until fluffy and mix it in. Beat for 5 minutes, until the dough is soft and holds its shape on a spoon.
- Overlap two husks with the wide ends facing opposite ways. Spread about 3 tablespoons of masa in the middle, top with a piece of chicken and a spoonful of sauce, and fold the husks around it.
- Fold up the narrow end and tie the packet around the middle with a husk strip, tightly enough to keep the filling in.
- Stand the chuchitos upright in a steamer over simmering water. Cover tightly and steam for 60 to 75 minutes, topping up with boiling water, until the husk peels away cleanly from the masa.
- For the tomato sauce, blend the tomatoes, onion and garlic, then simmer in 1 tablespoon of oil for 10 minutes. Season with 1/2 tsp salt.
- Serve the chuchitos warm, unwrapped, with the tomato sauce and a sprinkle of dry cheese.
Tips
- Use two husks per chuchito and tear a few extra husks into ties. Tight ties keep the filling in and the packets neat.
- Pork shoulder works too. Cut it small and simmer it for 40 minutes instead of 15 before using it in the filling.
Questions and answers
What is the difference between chuchitos and tamales colorados?
Chuchitos are smaller, firmer, wrapped in corn husks and eaten as everyday snacks. Tamales colorados are larger and softer, wrapped in banana leaves and made for Christmas.
Can I freeze chuchitos?
Yes. Cool them, bag them and freeze for up to 3 months. Steam from frozen for about 25 minutes.
How do I tie chuchitos?
Fold the husks around the masa, fold up the narrow end and tie around the middle with a strip of husk or string.
How long does it take to make Chuchitos (Guatemalan Small Corn Tamales)?
About 2 h 30 min in total: 1 h of preparation and 1 h 30 min of cooking.
How many calories are in Chuchitos (Guatemalan Small Corn Tamales)?
About 450 kcal per serving, with 17 g of protein, 48 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 48 g |
| Fat | 21 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
