Guatemalan Chuchitos with a Twist

Ingredients

• 2 cups (470ml) masa harina (corn flour) 2 cups (470ml) masa harina (corn flour)
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) cooked and seasoned ground meat (chicken, pork, or beef) 1 cup (150g) cooked and seasoned ground meat (chicken, pork, or beef)
• ½ cup (75g) finely chopped onions ½ cup (75g) finely chopped onions
• ½ cup (75g) finely chopped tomatoes ½ cup (75g) finely chopped tomatoes
• ½ cup (75g) finely chopped bell peppers (assorted colors) ½ cup (75g) finely chopped bell peppers (assorted colors)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Corn husks, soaked in warm water for 30 minutes Corn husks, soaked in warm water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, warm water, and salt. Mix well until a soft dough forms.
2. 2.
   In a separate bowl, combine the cooked ground meat, onions, tomatoes, bell peppers, garlic, cumin, paprika, salt, and pepper. Mix until well combined.
3. 3.
   Take a soaked corn husk and spread a thin layer of the masa dough onto the center, leaving a border around the edges.
4. 4.
   Spoon a generous amount of the meat and vegetable filling onto the dough.
5. 5.
   Fold the sides of the corn husk over the filling, then fold the bottom and top edges to enclose the filling completely.
6. 6.
   Repeat the process with the remaining dough, filling, and corn husks.
7. 7.
   Place the chuchitos in a steamer basket and steam for about 30-40 minutes, or until the dough is cooked through and firm.
8. 8.
   Remove from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Corn husks — Soaking the corn husks in warm water helps to soften them and make them more pliable for wrapping the chuchitos. Make sure to remove any excess water before using.

Tips & Tricks

• If you prefer a spicier filling, add a dash of hot sauce or chili powder to the meat and vegetable mixture.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Serve the chuchitos with a side of salsa fresca or guacamole for a burst of freshness.

Serving advice

Serve the chuchitos warm as a main course or as an appetizer. They pair well with a side of salsa fresca or guacamole for dipping.

Presentation advice

Arrange the chuchitos on a platter, garnished with fresh cilantro leaves for a pop of color. The vibrant green of the cilantro will beautifully contrast with the golden hue of the corn husks.