Chuchitos

Method

1. 1

   Step 1

   Soak the husks in hot water. Char the tomatoes (opens in a new tab), tomatillos (opens in a new tab), pepper and chiles in a dry pan and toast the sesame (opens in a new tab); blend with the recado salt into a thick sauce. Cook it down for 5 minutes.

   • 20 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)
   • Blender (opens in a new tab)
2. 2

   Step 2

   Mix the masa harina (opens in a new tab) with the melted lard (opens in a new tab), warm stock, salt and 3 tbsp of the recado to a firm, smooth dough.

   • 8 min
3. 3

   Step 3

   Take a golf-ball portion of masa (opens in a new tab), flatten it on a husk, press in a piece of raw chicken and a spoonful of recado and close the masa around it. Wrap in the husk and tie the top with a strip of husk.

   • 20 min

   Food safety: Wash hands and surfaces after handling raw chicken.

4. 4

   Step 4

   Steam upright, covered, until the masa (opens in a new tab) is firm and the chicken cooked through, about 1 hour. Rest 10 minutes.

   • 60 min
   • medium-low heat
   • Steamer (opens in a new tab)

   Food safety: Check one: the chicken inside must be cooked through.

5. 5

   Step 5

   Unwrap and serve with the remaining recado warmed as a sauce and grated dry cheese.