Stuffed Tamales In Sauce (chuchitos En Salsa)
This traditional Guatemalan dish features tamales filled with a savory mixture and served in a delicious tomato-based sauce.
Ingredients
- 2 cups masa harina
- 1 cup chicken broth
- 1 tsp baking powder
- 1 tsp salt
- 1 lb cooked chicken, shredded
- 1/2 cup tomato sauce
- 1/4 cup raisins
- 1/4 cup olives, sliced
- 1/4 cup capers
- 2 cups tomato puree
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- In a large bowl, mix the masa harina, chicken broth, baking powder, and salt to form a dough.
- Take a small portion of the dough and flatten it on a corn husk. Add a spoonful of the chicken mixture in the center, then fold the sides of the corn husk to enclose the filling. Repeat with the remaining dough and filling.
- In a large pot, combine the tomato puree, onion, garlic, cumin, oregano, salt, and pepper. Bring to a simmer.
- Add the stuffed tamales to the pot, cover, and cook for 1 hour, or until the tamales are cooked through.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 40g
- Protein
- 15g
- Fat
- 10g
Supplies
Large bowl Corn husks Large pot
Tools
Knife Wooden spoon
Serving suggestions
Serve the stuffed tamales in sauce with a side of rice and black beans for a complete meal.
Tips & tricks
Soak the corn husks in warm water for 30 minutes before using them to wrap the tamales, this will make them more pliable and easier to work with.
Cost
$15