Chuchitos are one of Guatemala's typical recipes, recognized internationally. They are made from corn masa with a chicken, pork, or cheese sauce in the center. A sweet variation of this delicious dish is the tamalito de cambray.
This delicious preparation, made from corn masa filled with chicken, pork, or cheese sauce, is a true culinary treasure in Guatemalan culture.
Additionally, the sweet variation of the chuchito, known as tamalito de cambray, adds even more richness to the region's gastronomy.
Chuchitos
Ingredients
1 kilogram of Dough
1 kilogram of Chicken
2 Butter bars
3 tablespoons of Oil
15 Tomatoes
4 Miltomates (green cherry tomatoes)
2 Red peppers
1 Medium onion
3 Garlic cloves
1 Guaque chili
1 Sambo chili
Salt and stock cube
½ kilogram of Tusa (dried corn leaf)
Preparation
Step 1 : To begin, prepare the chuchito dough by mixing the maseca with water until reaching a smooth but firm consistency.
Step 2 : Next, add oil, butter, salt, and stock cube to taste.
Step 3 : Then, for the sauce, roast the guaque and sambo chilis, and once roasted, soak them in water for about 20 minutes to reduce their spiciness.
Step 4 : After removing the water, blend them with a little water and strain the mixture.
Step 5 : In another pot, roast the tomatoes, miltomates, garlic, onion, and peppers.
Step 6 : Blend everything to make the sauce, then mix it with the chili preparation.
Step 7 : Place everything in a pot and bring to a boil.
Step 8 : Meanwhile, cut the chicken into small pieces and cook it seasoned with salt and stock cube to taste.
Step 9 : Soak the tusas in hot water and proceed to assemble the chuchitos.
Step 10 : Place a spoonful of dough in the center of the tusa, add some sauce on top, and insert a piece of chicken in the center.
Step 11 : Then, fold the tusa toward the center and up, tying it with a strip of tusa.
Video
Preparation (simple version)
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
