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Chuchitos
Soak about twenty dried corn husks in hot water for 30 minutes until pliable. Keep them submerged under a plate.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chuchitos take?
2 hr 40 min all in — 1 hr prep, 1 hr 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 16 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Stockpot, Blender, Comal or dry skillet, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lard → Vegetable shortening. The texture holds; the flavour is flatter. Lard is the traditional choice.
What should I watch for?
Do not let the pot boil dry. Drop a coin in the water; when it stops rattling, add more.
Any tips from this recipe?
Leftover recado thinned with water is the salsa for the table. Chuchitos reheat perfectly in their husks, steamed for 10 minutes or microwaved wrapped in a damp cloth. Chicken thigh works in place of pork; cook it 25 minutes in the recado instead of 40.
Can I prepare this ahead?
Leftover recado thinned with water is the salsa for the table. Chuchitos reheat perfectly in their husks, steamed for 10 minutes or microwaved wrapped in a damp cloth.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.