Chuchitos Recipe
This chuchitos recipe is an easy way to enjoy a Guatemalan favorite! Masa, pork, and a special seasoning sauce make these miniature tamales unforgettable.
There are tons of varieties of tamales throghout Guatemala. Chuchitos are more similar to Mexican-style tamales in that they are made with masa and wrapped in corn husks. What makes them special is the seasoning paste, rich in spices and accented with Lee Kum Kee Dark Soy Sauce Premium to add color, seasoning, and flavor.
What You Will Need
Ingredients
- 2 bunches dried corn husks
- 2 lb. corn flour
- 1/2 lb. melted lard
- 2 tsp. salt
- 2 lb. pork meat, diced
- 1/4 cup vegetable oil
- Hard cheese, to taste
- Tomato sauce, to taste
Seasoning
- 1 tsp. salt
- 12 tomatoes
- 2 large onions
- 4 red bell peppers
- 2 garlic cloves
- 1 guaque chili
- 1 pasilla chili
- 1 Tbsp. pumpkin seeds (pepitoria)
- 1 Tbsp. sesame seeds
- 1 sprig parsley
- 1 small cinnamon stick
- 1/8 tsp. pepper
- 2 Tbsp. Lee Kum Kee Dark Soy Sauce Premium
Made with
Lee Kum Kee products
How to make it
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Wash the corn husks well and soak them to soften.
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Mix the corn flour with the melted lard and salt. Add a little warm water to soften the mixture, making sure it's not too watery.
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To make the seasoning, roast all the ingredients except the cinnamon stick and parsley. Blend and strain the mixture. Place the sauce in a pot, add the parsley and cinnamon stick, bring to a boil, season with pepper and 2 Tbsp. Lee Kum Kee Dark Soy Sauce Premium. The sauce should thicken. Once it has cooled, add the meat.
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Place a small amount of the corn masa on each corn husk. Add a spoonful of the seasoning and some pieces of meat in the center. Wrap the husks around the filling and tie one end with a strip of husk or cooking twine.
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Steam the chuchitos for approximately an hour and a half over low heat. They are ready to serve with tomato sauce and hard cheese!