Chuchitos Recipe

Poach the meat

Place pork (and optional beef) chunks into a large pot. Add 6 cups water, halved onion, garlic cloves, bay leaves and 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Skim foam as needed and simmer gently until meat is tender and easily shredded, about 1 to 1 1/4 hours. Remove meat and reserve 1 1/2 cups of the cooking broth; discard onion, garlic and bay leaves.

Prepare chiles

While the meat is poaching, toast guajillo and ancho/pasilla chilies lightly in a dry skillet over medium heat for 10–30 seconds per side—just until fragrant, not burned. Remove stems and seeds, then place chilies in a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain (reserve soaking liquid).

Make chile-tomato sauce

In a blender, combine toasted softened chilies, tomatoes (fresh or canned), 1/2 cup of the reserved meat poaching broth, a splash (about 1 tsp) white vinegar, cumin, oregano and black pepper. Blend until very smooth, adding a little reserved chile soaking liquid if needed to blend. Heat 1 tablespoon vegetable oil in a skillet over medium heat, carefully pour in blended sauce and simmer 8–10 minutes, stirring, to deepen flavor. Taste and season with salt to taste.

Shred and combine

Shred the cooked meat finely with two forks. Mix the shredded meat into the warm chile-tomato sauce until well coated. If mixture seems dry, add up to 1/2 cup reserved broth. Keep warm until assembly.

Prepare masa base

In a large bowl, combine masa harina, baking powder and 2 teaspoons salt; whisk to evenly distribute. Add annatto oil if using for color and aroma.

Beat fat into masa

In a separate bowl, beat lard (or vegetable shortening) until fluffy (2–3 minutes with a hand mixer). Gradually add warm reserved broth (from poached meat) to the lard while beating to create a loose emulsion—this helps create a moist, tender dough.

Form dough

Add the lard-broth mixture into the masa mixture in batches, mixing with your hands or a spoon until a soft, pliable dough forms. Dough should be moist but not sticky—when you pinch a small ball it should compress and hold shape. If dough is dry, add additional warm broth 1 tablespoon at a time; if too wet, add a little masa harina.

Test masa consistency

Perform a float test: drop a small piece (about 1 teaspoon) of dough into a cup of cold water—if it floats, the masa is properly aerated and ready. If it sinks, continue beating more fat into it or add a little more fat and re-test.

Prepare husks

Soak dried corn husks in warm water for 30 minutes until pliable. Wipe excess water and pat dry on a towel. Keep them covered with a damp towel while you assemble to prevent drying.

Portion masa

Lay one husk flat (smooth side up). Spread about 2 to 3 tablespoons of masa in a rectangle (approximately 2 x 3 inches) in the center of the husk, leaving a 1/2-inch border on the long sides and more space at the ends (the traditional chuchito is smaller than a full tamal). The thickness should be about 1/4 inch.

Add filling

Place 1 to 2 tablespoons of the shredded meat filling in a line down the middle of the masa rectangle. Do not overfill—enough for a single bite with masa.

Fold and tie

Fold the long sides of the husk over the filling so they meet in the center. Fold or tuck the ends under, forming a neat parcel. Tie each end with a strip of husk or kitchen twine to secure. Repeat with remaining husks, masa and filling. You should get about 30–40 chuchitos depending on size.

Steam the chuchitos

Arrange the wrapped chuchitos standing on their folded ends in a large steamer basket or pot, seam-side up. Place a damp cloth over the chuchitos and cover with the steamer lid. Steam over gently simmering water for 45–60 minutes, until masa is firm and pulls away slightly from the husk. Check water level occasionally and add more hot water as needed.

Rest and cool

When done, turn off heat and let the steam release for 5–10 minutes. Remove chuchitos carefully and let cool 5–10 minutes before unwrapping.

Unwrap chuchitos and serve warm topped with additional chile sauce if desired, crumbled queso fresco, chopped cilantro and a spoonful of salsa or curtido. Leftovers keep refrigerated up to 3 days; reheat by steaming 10–12 minutes or microwaving covered until warm.