Passport & Plate - Chuchitos
USA | Friday, March 14, 2014 | 5 photos
Ingredients
Ingredients for Chuchitos:
1 recipe prepared masa (see below)
1 tbsp salt
Pepper to taste
1 red sweet pepper
1 tomato
1/2 green chili
1/2 oz pumpkin seeds (toasted & ground)
½ oz sesame seeds
1 clove garlic minced
ground achiote (annatto) to taste
14 dried corn husks
1 ½ lbs pork/chicken/carne, cut into small bite size pieces
Ingredients for prepared masa from dried masa flour:
2 cups dried corn masa (Maseca is a good brand)
2/3 cup lard or butter
1 tbsp baking powder
1 1/4 cups chicken broth or water
1/2 tsp salt
How to prepare this recipe1. Soak the cornhusks for about 5 minutes in lukewarm water. Set aside.
2. Prepare masa
a. Combine dried corn masa, salt, baking powder and lard (or butter) and mix with your hands, pressing the lard into the corn.
b. Gradually add chicken broth (you can also use vegetable broth or water) and mix until soft and pasty but not runny. It should hold its form on a spoon, but still be very pliable. Cover until ready to use.
3. Make Sauce:
a. Toast pumpkin seeds and sesame seeds over low heat until slightly brown. Do not let them burn.
b. Process sweet pepper, tomato, green chili, pumpkin seeds, sesame seeds, garlic, achiote, salt, and pepper in a food processor.
c. Cut up meat of choice into bite size pieces. Heat pan with a little lard & sauté meat pieces with a little salt & cook through.
d. At the same time, sauté tomato/pepper mixture for about 20 minutes.
e. Mix about ½ cup of prepared masa into the sauce to thicken it.
4. Shape left over prepared masa into 3-inch wide disks. To do this, role a small ball (a little smaller than a golf ball) of prepared masa, then quickly pat the prepared masa in between your hands until it starts to flatten.
5. Scoop tomato mixture onto tortilla, and make tortilla look like a taco. Squish together edges.
6. Place in the upper center of a cornhusk and fold husk around the chuchito. Then fold the bottom part onto itself. Tie off with a small piece of the cornhusk. (Look at photos to guide you.)
7. Steam chuchitos for about 1½ hours.
8. Once they are done you can serve them right away or take the cornhusk off and grill them.
The story behind this recipeSix year ago I was invited to join my friend Les in Guatemala, who worked with coffee farmers in a Mayan village of Santa Maria de Jesus. As I was living on a farm in Belize at the time, I jumped at the chance of this new adventure. In the midst of my visit, Les’ friends heard that I loved to learn different ways of cooking. I was invited to help prepare a meal for a newly forming cooperative of farmers. As the village women’s first language was Kaqchikel, a traditional Mayan language, I knew that it would be difficult to follow their directions and conversations, but I was delighted with the challenge and truly impassioned to learn.
In this meal we were making about 140 chuchitos, literally “small dogs,” which are a smaller version of a tamale. It’s so amazing that while there was a language division between us, our laughter and non-verbals allowed us to communicate and make a delicious meal. In the recipe provided I included a way of making the masa using ingredients we have readily available in the US. I also adapted the meal to a one family serving and substituted msg for salt. (There were obviously some modern adaptations on the ancient Mayan recipes.)
The men came in from the fields to a bustling house full of women and children ready to present a meal. The meal was full of promise of good will and the hope that our relationship with these farmers would thrive. Today the project is thriving and still expanding each year. As the men ate with vigor, from the appetites built up from their hard work, we women looked on with pride and gratitude.
Through this experience I fell in love with the place, people, and food (even the ceviche made with bulls’ balls). I also fell in love with Les in the process, marrying him 3 years later. We continue to visit and work with our Guatemalan friends as much as possible. Our relationship with each other and the farmers may not have happened because of this meal, but it definitely helped to start us on our journey.
