(Cornmeal Dumplings Stuffed with Meat)
1 pound boneless chicken or pork
1 Tbs oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbs water
4 cups masa harina
8 Tbs margarine, room temperature
1 1/2 cups cold water
1 tsp salt
Fresh green or dired cornhusks, wet
Cut the chicken or pork into 1 inch cubes and fry in oil over medium heat for 3 minutes. Set aside.
Process the tomatoes, chile pepper and 2 Tbs water into a smooth sauce. Set aside. Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush. Put 1/2 cup mush in each wet cornhusk, push and indentation into the mush, and add 1 Tbs sauce and a chunk of meat. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours.
Unwrap and eat warm or at room temperature.