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Chuchitos (Guatemalan Wrapped Corn Masa Bites)

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) masa harina
  • 500 ml (2 cups) chicken broth, warm
  • 80 g (1/3 cup) lard or vegetable shortening
  • 300 g (10.5 oz) cooked, shredded chicken or pork
  • 3 plum (3 tomatoes) tomatoes
  • 2 dried (2 chiles) guajillo chiles, seeded
  • 1 small (1 onion) onion
  • 2 garlic (2 cloves) cloves
  • 1 tsp (1 tsp) achiote paste
  • Dried corn husks, soaked in warm water (about 20 husks)
  • Salt, to taste

Method

  1. Soak the dried corn husks in warm water for 20 minutes until pliable, then drain.
  2. Blend the tomatoes, soaked guajillo chiles, onion, garlic and achiote paste until smooth to make the red sauce.
  3. Simmer the sauce in a saucepan for 10 minutes, then stir in the shredded meat and cook a further 5 minutes. Season with salt.
  4. Beat the lard until light and fluffy, then gradually mix in the masa harina alternately with warm chicken broth until a smooth, spreadable dough forms.
  5. Spread a portion of the masa dough onto the centre of each corn husk, add a spoonful of the meat filling in the middle.
  6. Fold the husk over the filling to fully enclose the masa, then fold the ends up to seal like a small parcel, tying with a strip of husk if needed.
  7. Arrange the chuchitos upright in a large steamer and steam for 50-60 minutes until the masa is firm and pulls cleanly away from the husk.

Introduction: Chuchitos are small, firm corn masa parcels filled with seasoned meat, wrapped in dried corn husks and steamed — smaller and denser than tamales, they are sold by street vendors throughout Guatemala as a quick, portable snack.

Cultural Background: Chuchitos are small, firm corn masa parcels filled with seasoned meat, wrapped in dried corn husks and steamed — smaller and denser than tamales, they are sold by street vendors throughout Guatemala as a quick, portable snack.

Tips: The masa is ready to spread when a small piece dropped in cold water floats — this indicates enough air has been beaten in.

Variations: A vegetarian version fills the masa with just the tomato sauce and a little cheese.

Storage: Refrigerate up to 4 days in an airtight container; freeze well-wrapped for up to 2 months.

Reheating: Steam for 10-15 minutes until heated through, still wrapped in the husk.

Nutrition: Approx. 290 kcal, 14 g protein, 12 g fat, 32 g carbohydrate per serving.

FAQs:

Q: What is the difference between chuchitos and tamales?

A: Chuchitos are smaller, denser and firmer than tamales, and wrapped exclusively in corn husks rather than banana leaves.

Q: Can I use fresh corn husks instead of dried?

A: Dried, soaked husks are traditional and give the necessary structure; fresh husks are typically too flexible.

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