Guatemalan Small Tamales

Be the first to rate

(No Ratings Yet)

Loading...

Chuchitos are small, tightly-wrapped Guatemalan tamales traditionally served at holidays and family gatherings. The masa is tinted and flavored with a tomato-achiote recado, then filled with shredded pork, olives, and raisins before being steamed in corn husks. They are denser and more savory than Mexican-style tamales, often served with a slice of queso fresco and a cup of bean soup.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 6 gSugar
• 22 gProtein
• 720 mgSodium
• 560 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the tomato-achiote recado

• 3 Roma tomatoes, halved
• 1 small white onion, quartered
• 3 garlic cloves
• 1 dried guaque or guajillo chile, stemmed and seeded
• 2 tablespoons achiote (annatto) paste
• 1 1/2 cups chicken broth, divided
• 1 teaspoon kosher salt

For the masa dough

• 3 cups masa harina (instant corn flour)
• 1/2 cup lard or vegetable shortening, softened
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 to 2 1/2 cups warm chicken broth
• 1/2 cup of the prepared recado

For the filling

• 1 lb boneless pork shoulder, simmered until tender and shredded
• 1/3 cup pitted green olives, chopped
• 3 tablespoons raisins
• 1 tablespoon capers, rinsed and chopped (optional)
• 2 tablespoons of the prepared recado

For assembly

• 24 dried corn husks, soaked in warm water for 30 minutes
• Kitchen twine or thin strips of corn husk, for tying

Directions

1. Make the recado: combine tomatoes, onion, garlic, chile, achiote, and 1/2 cup broth in a blender and puree until smooth. Strain into a small saucepan, add the remaining 1 cup broth and salt, and simmer over medium-low heat for 15 minutes until thickened and deep red. Set aside 1/2 cup for the masa and 2 tablespoons for the filling.
2. Prepare the masa: beat the lard in a large bowl until fluffy, about 2 minutes. Add the masa harina, baking powder, and salt and mix to combine. Slowly pour in the warm broth while beating until the dough is soft and spreadable, similar to thick peanut butter. Beat in the reserved 1/2 cup recado until the masa is uniformly tinted orange-red.
3. Make the filling: toss the shredded pork with the olives, raisins, capers (if using), and 2 tablespoons of recado. Taste and adjust salt.
4. Drain the soaked corn husks and pat dry. Pat each husk flat with the smooth side up. Spread about 2 heaping tablespoons of masa in a thin oval across the upper two-thirds of the husk, leaving a border around the edges.
5. Spoon about 1 1/2 tablespoons of the pork filling down the center of the masa. Fold the long sides of the husk over the filling so they overlap, then fold the pointed bottom up to make a compact rectangular packet. Tie each packet crosswise with kitchen twine or a thin strip of corn husk.
6. Stand the chuchitos upright in a large steamer basket, leaning them against each other with the open end facing up. Add water to the pot just below the basket, cover, and steam over medium heat for 65 to 75 minutes, adding more hot water if needed.
7. The chuchitos are done when the masa pulls away cleanly from the husk and feels firm. Let them rest in the covered pot for 10 minutes before serving, as they firm up further as they cool.

Cook’s Notes

• Use masa harina specifically labeled for tamales (such as Maseca) for the best texture; do not substitute with cornmeal.
• Chuchitos should be tied firmly but not so tight that the masa cannot expand; loose steam is what cooks them through.
• Traditional chuchitos use a guaque or pasa chile for smoky depth, but guajillo is an accessible substitute that keeps the recado a vibrant red.
• Leftover chuchitos reheat beautifully: unwrap, sprinkle with a tablespoon of water, rewrap, and re-steam for 10 minutes.
• Serve with a simple tomato salsa, a wedge of queso fresco, and a bowl of black bean soup for an authentic Guatemalan plate.

You might also like

Americas

Guatemalan Lime Chicken Tortilla Soup

Americas

Guatemalan Sesame Seed Stew with Chicken

Desserts

Guatemalan Sweet Plantain Cream

Desserts

Sweet Plantain Patties with Brown Sugar Bean Filling