ChuchitosSmall Pork Tamales

Name: Chuchitos (Small Pork Tamales)
Prep time: 55 min
Cook time: 1 h 15 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Guatemala
Ingredients: 16 pcs Corn Husk (soaked until pliable); 850 ml Water; 550 g Masa Harina; 8 g Salt; 350 g Tomato; 120 g Onion (roughly chopped); 10 g Garlic (peeled); 15 g Annatto Paste; 25 ml Vegetable Oil; 2 g Black Pepper; 4 g Salt; 300 g Pork Shoulder (cut into small pieces)

These small Guatemalan tamales are firmer than larger holiday tamales and are wrapped in corn husks before steaming. They are filled with a simple pork and tomato sauce, making them a satisfying snack or light meal.

Prep

55m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

517kcal

Calories

18g

Protein

17g

Fat

76g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Wrapping

16pcs
Corn Husk (soaked until pliable)

Dough

850ml
Water
550g
Masa Harina
8g
Salt

Sauce

350g
Tomato
120g
Onion (roughly chopped)
10g
Garlic (peeled)
15g
Annatto Paste
25ml
Vegetable Oil
2g
Black Pepper
4g
Salt
300g
Pork Shoulder (cut into small pieces)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Roast the tomato in a hot oven at 200°C (392°F) until softened and lightly charred.
02
Blend the roasted tomato with the onion, garlic, annatto paste, black pepper, and the salt until smooth.
03
Heat the vegetable oil in a saucepan over medium heat, pour in the sauce, and simmer until it thickens slightly. Add the pork shoulder and cook gently until the pork is tender and the sauce is rich.
04
Mix the masa harina with the water and the salt until a firm but spreadable dough forms.
05
Pat the soaked corn husks dry. Shape the dough around a small spoonful of the pork sauce, then wrap each tamal securely in a husk.
06
Arrange the tamales in a steamer, cover, and steam over gently boiling water until the masa is firm, separates cleanly from the corn husks, and the pork shoulder reaches at least 71°C (160°F).
07
Serve warm, either on their own or with a little extra sauce spooned over.

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