(Cornmeal Dumplings Stuffed with Meat - Guatemala)


  • 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


  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.

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