Can I make the masa dough ahead of time?
Yes, you can prepare the masa dough up to 1 day in advance and store it covered in the refrigerator. Let it come to room temperature before assembling.
BREAKFAST
Guatemalan Chuchitos with Coffee-Infused Chicken
These small, savory Guatemalan tamales feature a unique coffee-infused chicken filling, offering a delightful twist on a traditional breakfast. Wrapped in corn husks, they are steamed to perfection for a comforting and flavorful start to your day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine masa harina, warm chicken broth, melted lard, and 1 teaspoon of salt. Mix until a soft, pliable dough forms. Set aside.
02
For the filling, heat a small amount of oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3 minutes until fragrant.
03
Add shredded chicken, brewed coffee, and tomato sauce to the skillet. Simmer for 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove from heat.
04
Drain the soaked corn husks. Spread about 2 tablespoons of masa dough onto the wider end of each corn husk, leaving space at the top and sides.
05
Place 1-2 tablespoons of the coffee-infused chicken filling in the center of the masa dough.
06
Fold the sides of the corn husk over the filling, then fold the narrow end up to create a small packet. Repeat with remaining masa and filling.
07
Arrange the chuchitos upright in a steamer basket. Steam over simmering water for 45-60 minutes, or until the masa is firm and easily separates from the husk.
08
Carefully remove the chuchitos from the steamer and let them rest for 5 minutes before serving.
About This Recipe
These small, savory Guatemalan tamales feature a unique coffee-infused chicken filling, offering a delightful twist on a traditional breakfast. Wrapped in corn husks, they are steamed to perfection for a comforting and flavorful start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure corn husks are well-soaked to prevent cracking. For extra flavor, toast the masa harina lightly before mixing with liquids. The coffee flavor in the chicken is subtle but adds a wonderful depth.
Easy Substitutions
Vegetable shortening can replace lard. For a vegetarian option, use shredded jackfruit or mushrooms with vegetable broth instead of chicken. Decaffeinated coffee can be used if preferred.
Storage & Reheating
Store leftover chuchitos in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10-15 minutes or microwaving until warm.
Serving Suggestions
Serve these chuchitos with a side of fresh salsa roja, a dollop of sour cream or crema, and a sprinkle of crumbled queso fresco. They pair wonderfully with a fresh fruit salad or a cup of hot Guatemalan coffee.
Common Mistakes
1. Not soaking corn husks long enough: This makes them brittle and hard to fold. Soak for at least 30 minutes. 2. Overfilling the husks: This can cause the chuchitos to burst during steaming. Use only 1-2 tablespoons of filling. 3. Not steaming long enough: The masa will be gummy. Ensure it's firm and separates easily from the husk. 4. Using hot coffee in the filling: This can cook the chicken prematurely or make the sauce too watery. Use cooled coffee. 5. Not seasoning the masa: Bland masa will result in bland chuchitos. Don't skip the salt.
Frequently Asked Questions
What kind of coffee should I use?
A strong, dark roast coffee works best to impart a subtle but distinct flavor. Avoid flavored coffees.
Can I bake these instead of steaming?
Chuchitos are traditionally steamed to achieve their soft, moist texture. Baking would result in a drier product and is not recommended for this recipe.
How do I know when they are done steaming?
A chuchito is done when the masa is firm and pulls away cleanly from the corn husk. You can test one by carefully unwrapping it.
Can I freeze chuchitos?
Yes, cooked chuchitos can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. Reheat by steaming from frozen for about 20-25 minutes.
MORE TO KNOW
The coffee in this recipe acts as a tenderizer and flavor enhancer, adding an earthy, slightly bitter note that complements the savory chicken and sweet corn masa. This technique is inspired by traditional Guatemalan cooking where coffee is sometimes used in savory applications. The key is to use strong, cooled coffee to avoid over-diluting the sauce and to allow the flavors to meld properly during simmering.
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