Guatemalan Chuchitos

Chuchitos are small Guatemalan tamales made of firm corn masa, filled with meat in a tomato recado, wrapped in corn husk.

They’re one of Guatemala’s most popular street snacks, traditionally sold in markets and street stalls throughout the country.

Guatemalan Chuchitos

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• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Yield: 16 pieces
• Category: Side dish
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 kg of corn masa (about 2.2 lb)
• 1/2 cup of lard
• 1 cup of chicken or pork broth
• 500 g of pork or chicken, cooked and in small pieces (about 1.1 lb)
• 4 of tomatoes, roasted
• 1 of onion, roasted
• 2 cloves of garlic, roasted
• 1 of bell pepper, roasted
• to taste of salt
• 16 of corn husks, for wrapping

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Instructions

1. Make the recado, blend the roasted tomatoes, onion, garlic, and bell pepper until smooth.
2. Cook the filling, cook the sauce with the chopped meat over medium heat until it thickens, seasoning with salt.
3. Make the masa, mix the corn masa with the melted lard and broth, until firm.
4. Cook the masa, cook the masa over low heat, stirring, until it thickens slightly.
5. Prepare the husks, soak the corn husks in hot water until pliable.
6. Assemble the chuchitos, place a portion of masa on each husk, add the meat filling in the center, and wrap well.
7. Steam, steam the chuchitos for 45 to 60 minutes, until the masa is firm.
8. Serve, serve hot, with a little tomato sauce or grated cheese on top, if desired.

Tips for getting it right

• Chuchitos’ masa should be firmer than that of other tamalitos, a distinctive feature of this snack.
• Cooking the filling well before assembling the chuchitos ensures the flavors are fully blended.
• Chuchitos can be made ahead and reheated by steaming before serving.
• It’s traditional to top them with fresh tomato sauce and grated cheese.

Traditional variations

• They’re one of Guatemala’s most popular street snacks, sold in markets across the country.
• Some variants use chicken instead of pork, or a combination of both meats.

How to serve

Chuchitos are served hot, inside the same husk, with tomato sauce and grated cheese on top.

They’re a classic of Guatemalan markets and street stalls, enjoyed as a snack at any time of day.

Recommended sides

• Tomato sauce
• Grated cheese

Did you know?

Chuchitos stand out from other Guatemalan tamalitos for their firmer, more compact masa.

They’re one of the best-selling snacks in Guatemalan markets and streets, an essential part of the country’s street food.