Guatemalan Chuchitos

Instructions

How To Make The Recado (Sauce):

1. On a skillet or comal, roast the guaque and sambo peppers. Once roasted, place the peppers in a bowl filled with water for about 20 minutes to reduce their spiciness. 
2. Get rid of the water and blend the peppers until smooth. If the sauce is too thick, add a splash of fresh water. Pass it through a strainer to remove any seeds. Set aside.
3. Use the skillet again to roast the tomatoes, miltomates (tomatillos), garlic, onion, and red peppers. Then, blend until well combined and strain everything to make a rich sauce. 
4. In a pot, pour the tomato sauce, add the pepper mixture to the sauce, and bring to a boil. If the sauce is too thin, add two tablespoons of corn flour and stir until thickened. 

Chicken Meat Filling:

1. Cut the chicken into small pieces and add them to a pot with little water. Boil the meat until cooked (about 10 minutes), seasoning with a pinch of salt and chicken bouillon. 
2. Drain the water and set the chicken aside for assembling.

Prepare the Dough:

1. Prepare the dough by mixing the corn flour with water, careful not to use too much water. It is best to add half a cup of water at a time until the batter has reached the desired consistency.
2. Add the oil, butter, salt, and chicken bouillon to taste, mixing it with your hands until you get a smooth dough (it should have a soft consistency).
3. Cover the dough with a clean, damp cloth to avoid dryness.

How To Assemble A Chuchito:

1. Soak the corn husks in hot water (not boiling) for about an hour. Double-check that the husks are completely submerged so they become flexible and easy to fold.
2. Place a large spoonful of dough in the center of each tusa (husk). Then make a hole in the middle of the dough with a small spoon. Place a piece of cooked chicken in the center, and pour recado sauce on top.
3. Using the same spoon, cover the hole with the dough you placed first. Fold the husk towards the center and upwards, tying with a strap (cut a few strips from a single sheet of the husk as straps to fasten all the wrappings).
4. The dough must be well wrapped. If needed, fold an additional piece of husk before tying it. Repeat until all the dough is stuffed and wrapped up.
5. In a large steam pot, place the chuchitos with the tied side up. Add enough water to steam them (a couple of inches is enough) and cover with a lid. Cook on low for about 30-60 minutes, checking the water level every 10 minutes or so.
6. The dish is ready when the dough is soft and quickly pulls away from the husks. Serve them with a bit of recado (sauce) and a sprinkle of grated cheese on top.