Chuchitos, paches, tamales and tamalitos.
They all may sound exotically different, but all four of these Guatemalan edibles have one thing in common – each of them is a bundle of corn or potato dough wrapped in maize leaves or corn husks. Some contain meat and most have a sauce, and something tells me each one of them tastes damn fine.
Several years ago I made Mexican tamales stuffed with pork, and seeing we travelled through Guatemala not that long ago, how about I give you a recipe for chuchitos. They’re similar to their Mexican counterparts, but they didn’t seem to be as fiddly to make this time around.
Perhaps I’ve become better with my fingers in my old age.
Actually, I reckon the dough for these chuchitos was dryer than what I used for the tamales, making it easier to work with.
One thing I can say is how delicious they are. The sauce is the dominant flavour – rich with tomato and spices – with a noticeable corn flavour coming through from the masa.
I love the idea of using ground pepitas and sesame seeds as a thickener, as well, and when you chomp into the whole chuchito, it tastes just like Guatemala!
* Pyrocast Round Gratin supplied by Pyrolux