Chuchito De Pollo Recipe

Soak corn husks in hot water for at least 30 minutes while you prepare other components so they become pliable.

In a large bowl, beat the lard (or shortening) with a hand mixer or wooden spoon until fluffy, about 2–3 minutes. Add annatto oil and sugar and mix.

In a separate bowl, whisk masa harina, baking powder and salt. Gradually add warm chicken broth to the dry mix, stirring until a soft dough forms. Add to the whipped lard a little at a time and beat until the dough becomes light and spreadable; it should be tacky but not soupy. If too stiff, add up to 1/4 cup more warm broth; if too loose, add 2–4 tbs more masa harina.

Poach chicken

Place the chicken pieces in a medium pot with 6 cups water, quartered onion, 3 whole garlic cloves, bay leaf, 1 tsp salt, 1/2 tsp ground cumin and 1/4 tsp pepper. Bring to a gentle simmer, skim foam, then reduce heat and simmer until chicken is cooked through, about 20–25 minutes depending on size.

Remove chicken to a bowl and reserve the poaching broth (strain and save for other uses). When cool enough to handle, shred the chicken into bite-sized pieces, discarding skin and bones.

Sauté chicken filling

Heat 1 tbs oil in a skillet over medium heat. Add 1/2 small finely chopped onion and 2 minced garlic cloves; sauté until translucent and fragrant, about 2–3 minutes. Add diced tomato (or crushed tomato) and cook 3–4 minutes until softened.

Add shredded chicken to the skillet, stir to combine, and season with chopped cilantro, salt and pepper to taste. Cook 2–3 more minutes to let flavors meld. Remove from heat and set aside to cool slightly.

Toast chiles lightly in a dry skillet over medium heat for 10–20 seconds per side until aromatic but not burned. Transfer to a bowl and pour hot water to cover; soak 10 minutes until softened. Drain, reserving a little soaking liquid.

Roast tomatoes, 1/2 onion and 2 garlic cloves on a hot comal or in a skillet (or broil) until skins blister and blacken in spots, about 6–8 minutes, turning as needed.

Combine softened chiles, roasted tomatoes, onion, garlic and 1/2 cup water (or a bit of the chile soaking liquid) in a blender. Blend until smooth. Heat 1 tsp oil in a small saucepan, pour in blended sauce, simmer gently 6–8 minutes, stirring, and season with 1 tsp salt to taste. Keep warm.

Drain the soaked corn husks and pat dry. Lay one husk flat with the narrow end pointing away from you. Spread about 3–4 tbs (roughly 2–3 tbsp) of masa in an even rectangle in the center of the husk, leaving a 1-inch border at the bottom and sides.

Place about 1–2 tbs of shredded chicken filling (or slightly more if you prefer) in the middle of the masa. Spread gently to form a compact packet, leaving room to fold.

Fold the sides of the husk over the filling to enclose it, then fold up the bottom edge. Tie with kitchen twine or a thin strip of husk to secure. Repeat with remaining husks, masa and filling. You should have about 20–24 chuchitos depending on size.

Arrange wrapped chuchitos upright in a steamer basket or large pot fitted with a steamer rack. Cover and steam over simmering water for 60–75 minutes, checking water level occasionally and topping up with hot water as needed.

After steaming, remove from heat and let the chuchitos rest 10 minutes before unwrapping to help them set. Serve warm topped with salsa roja. Optionally garnish with extra cilantro.