Courtesy of Billy Lopez’s family
Translation courtesy of Callan Stout
1 lb of maseca (corn flour)
1 bunch of tuza, plantain, or banana leaves
½ lb pork loin or chicken breast
1 lb tomato
1 bell pepper (Pimiento)
1 chile guaque (Guatemalan Pepper)
½ lb of butter or oil
2 packets saborín (spice blend, try Sazon brand)
some achiote (red annatto seasoning paste)
- Have 3 to 4 cups of warm water in an easy to pour cup or bowl
- Place the maseca in a bowl and start adding warm water little by little.
- Add 4 ounces of butter or oil, 1 envelope saborín, 1 pinch salt
- Stir together well until fully integrated
- Let stand for 10 minutes.
- Cook the tomatoes, bell pepper, and chili guaque with some water.
- Put a little water in a sauce pan and boil them together, to reconstitute the dried chili.
- When cooked blend with a little maseca and achiote (red annatto seasoning paste)
- Place the sauce mixture over fire along with the rest of the butter or oil.
- Season with salt and the other packet of Saborín,
- Stir constantly and cook for 10 minutes.
- Allow to cool.
- Soak leaves in water to soften
- Take a small handful of the dough and make a ball
- Make a hole, or a pocket, in the middle of the ball.
- Put a piece of meat and a spoonful of the sauce in the hole
- Close the dough around it the meat and sauce
- Take now stuffed dough ball and lay it on a softened leaf lining the dough up with the center fold of the leaf.
- Fold the leaf along the center over the dough.
- Fold the remaining two sides of the leaf on top of the dough
- Now fold the remaining loose end of the leaf over the top.
- Now that it is wrapped take cooking yarn or long threads of the extra leaves and tie at both ends of each chuchitos. You do not want the leaf to become unwrapped in the cooking process.
- Continue the above process for every chuchito.
- Put 1 liter of water in the bottom of a double boiler (a pan with a steamer)
- Fill the top pot with the chuchitos, cover with extra leaves and the lid.
- Once the water starts to boil, turn the heat down to a simmer and cooker of 1 and ½ hours.