Print
Email
Add a photoServings: 1
Ingredients
- 1 lb boneless chicken or possibly pork
- 1 Tbsp. oil
- 2 c. sliced ripe tomatoes
- 1 x chile guajillo, seeds and stem removed
- 2 Tbsp. water
- 4 c. masa harina
- 8 Tbsp. margarine, room temperature
- 1 1/2 c. cool water
- 1 tsp salt Fresh green or possibly dry cornhusks, wet
Directions
- Cut the chicken or possibly pork into 1 inch cubes and fry in oil over medium heat for 3 min. Set aside. Process the tomatoes, chile pepper and 2 Tbsp water into a smooth sauce. Set aside. Mix the masa, margarine, 1 1/2 c. cool water and the salt together into a thick mush. Put 1/2 c. mush in each wet cornhusk, push and indentation into the mush, and add in 1 Tbsp 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 warm water over moderate heat for 1 1/2 hrs. Unwrap and eat hot or possibly at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
