Chuchitos: Guatemala's Everyday Corn Tamales

If tamales colorados are Guatemala’s Christmas dish, chuchitos are its everyday tamale. You find them at every market, every street corner, every bus station. Wrapped in corn husks instead of banana leaves, smaller and simpler than formal tamales, they are the snack you grab when you are hungry and have Q5 in your pocket.

The key differences from tamales: chuchitos use corn husks (tusas), not banana leaves. They are smaller – about the size of your fist. The filling is a straightforward tomato-and-chile recado with chicken, none of the complex seed-based sauces of a pepian tamal. And they are served topped with salsa and crumbled queso seco.

Ingredients

For the Masa

• 2 lbs (900g) fresh corn masa (or Maseca prepared according to package)
• 1/2 cup (115g) pork lard or vegetable shortening
• Reserved chicken broth
• Salt to taste

For the Recado (Filling)

• 1 lb (450g) chicken, cooked and shredded
• 4 large ripe tomatoes
• 1 dried chile guaque, seeds removed
• 1/2 white onion
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1 tablespoon vegetable oil
• Salt to taste

For Assembly & Serving

• Dried corn husks (tusas), soaked 30 minutes in warm water
• Queso seco (dry crumbly cheese) or Cotija
• Your favorite tomato salsa

Step-by-Step Instructions

Step 1: Soak the corn husks. Place dried corn husks in a large bowl of warm water. Soak for at least 30 minutes until completely pliable. Pat dry before using.

Step 2: Cook the chicken. Place chicken in a pot with salted water, simmer until tender (20-25 minutes). Shred the meat. Reserve 1 cup of broth.

Step 3: Make the recado. On a hot comal, roast the tomatoes until charred on all sides (8-10 minutes). Toast the chile guaque until pliable (2 minutes). Blend the roasted tomatoes, toasted chile, onion, garlic, cumin, and 1/2 cup broth until smooth. Heat 1 tablespoon oil in a skillet over medium heat, pour in the sauce, and cook for 10 minutes, stirring, until thickened. Mix the sauce with the shredded chicken. Season with salt.

Step 4: Prepare the masa. Beat the pork lard (or shortening) until fluffy – about 3-5 minutes. Gradually add the corn masa, mixing well. Add splashes of reserved broth as needed until the masa is soft, smooth, and pliable but not runny. Season with salt. Test readiness: drop a small ball into a glass of cold water. If it floats, the masa is ready.

Step 5: Assemble. Take a soaked corn husk, pat it dry. Spread about 2 tablespoons of masa in the center, forming a small rectangle. Place 1 tablespoon of the chicken-recado filling in the middle of the masa.

Step 6: Fold. Bring both long sides of the corn husk together, folding one over the other so the masa wraps around the filling. Fold the narrow (bottom) end up. The top can be left open or folded over – both methods are traditional.

Step 7: Steam. Stand the chuchitos upright (open end up) in a steamer pot with 2 inches of water at the bottom. Pack them snugly. Cover and steam over medium heat for 1-1.5 hours. They are done when the masa is firm and pulls away cleanly from the husk.

Step 8: Serve. Unwrap the chuchitos, place on a plate. Spoon tomato salsa over the top and sprinkle generously with crumbled queso seco. Serve immediately while hot.

Como Lo Hacemos en Guatemala (Local Tips)

The masa should be soft, not stiff. Too-dry masa makes tough chuchitos. Keep it soft enough to spread easily with the back of a spoon. Add broth until it feels like thick peanut butter.

Queso seco is essential. This dry, salty, crumbly Guatemalan cheese is the perfect contrast to the soft masa and tomato sauce. Cotija cheese is the closest US substitute.

Street vendors serve them with salsa and curtido. At the market, you will get your chuchitos with a spoonful of tomato salsa, curtido (pickled cabbage), and sometimes guacamol (a Guatemalan guacamole that is thinner than Mexican).

Approximate Nutrition (per chuchito)

More Guatemalan recipes: Tamales Colorados | Tamales Negros | Enchiladas Guatemaltecas

Related: Guatemala Food Guide | Food Prices in Guatemala