Recipe for cooking cornmeal dumplings stuffed with meat

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry

1 lb. boneless chicken or pork
1 Tbsp. oil
2 c. sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbsp. water
4 c. Masa Harina
8 Tbsp. margarine (at room temperature)
1 1/2 (one and one-half) c. cold water
1 tsp. salt
Fresh green or dried cornhusks, wet

Cut the chicken or pork into 1-in. cubes and fry in oil over med. heat for 3 mins. Set aside.

Process the tomatoes, chile pepper and 2 Tbsp. water into a smooth sauce. Set aside.

Mix the masa, margarine, 1 1/2 (one and one-half) c. cold water and the salt together into a thick mush. Put 1/2 c. mush in each wet cornhusk, push an indentation into the mush, and add 1 Tbsp. sauce and a chunk of meat. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours. Unwrap and eat warm or at room temperature.