Chuchitos
(Cornmeal Dumplings Stuffed with Meat - Guatemala)

Ingredients

• 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

Instructions

1. Cut the chicken or pork into 1-inch cubes and fry in oil over medium heat for 3 minutes. Set aside.
2. Process the tomatoes, chile pepper and 2 tablespoons water into a smooth sauce. Set aside.
3. Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush.
4. 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.
5. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves.
6. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours.
7. Unwrap and eat warm or at room temperature.