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.