Cornmeal Dumplings-Guatemala(Chuchitos)

• 1 lb. boneless chicken or pork
• 1 Tbsp. oil
• 2 cups sliced ripened tomatoes
• 1 chile pepper, seeds and stem removed
• 2 Tbsp. water
• 4 cups masa harina
• 8 Tbsp. margarine, room temperature
• 1 1/2 cups cold water
• 1 tsp. salt
• fresh corn husks, green or dried, wet

1. Cut meat into 1 inch cubes and fry in oil over medium heat for 3-4 minutes.
2. Set aside.
3. Process the tomatoes, chile pepper. and 2 Tbsp. water into a smooth sauce, set aside.
4. Mix the masa harina, margarine, 1 1/2 cups cold water and the salt together onto a thick mush.
5. Put 1/2 cup mush in each wet corn husk, make indentation with finger and add 1 Tbsp. of sauce mix in the indentation.
6. Add in one chunk of meat into center.
7. Cover the the stuffing with the mush and wrap the dumpling into a sausage shape with the corn husks.
8. Steam the dumplins over hot water for 1 1/2 hours.
9. Unwrap and serve.

boneless chicken, oil, tomatoes, chile pepper, water, masa harina, margarine, cold water, salt, corn husks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24245 (may not work)