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.

Stuffed Tamales In Sauce (chuchitos En Salsa)

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

  1. In a large bowl, mix the masa harina, chicken broth, baking powder, and salt to form a dough.
  2. 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.
  3. In a large pot, combine the tomato puree, onion, garlic, cumin, oregano, salt, and pepper. Bring to a simmer.
  4. 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