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(Cornmeal Dumplings Stuffed with Meat - Guatemala)
1 pound boneless chicken or pork
1 tablespoon oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 tablespoons water
4 cups Masa Harina
8 tablespoons margarine (at room temperature)
1 1/2 cups cold water
1 teaspoon salt
Fresh green or dried cornhusks, wet
Cut the chicken or pork into 1-inch cubes and fry in oil over medium heat for 3 minutes. Set aside.
Process the tomatoes, chile pepper and 2 tablespoons water into a smooth sauce. Set aside.
Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush.
Put 1/2 cup mush in each wet cornhusk, push an indentation into the mush, and add 1 tablespoon sauce and a chunk of meat.
Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves.
Steam the chuchitos over hot water over moderate heat for 1 1/2 hours.
Unwrap and eat warm or at room temperature.
South American Recipes
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