Chuchitos

Step by stepInstructions

1. Blend the tomatoes, half the onion, the garlic, achiote, and the soaked chile with a splash of broth; simmer this recado for 10 minutes, season with salt, and toss half of it with the shredded chicken.
2. Whip the lard with the remaining recado until fluffy, then beat in the masa harina and warm broth, a little at a time, until the dough is soft and spreadable; season with salt.
3. Spread a spoonful of masa on the wide end of a corn husk, top with a spoonful of chicken filling, and fold the husk over, tucking in the sides to make a small parcel; tie with a strip of husk.
4. Stand the chuchitos upright in a steamer, cover, and steam for 1 hour, until the masa is firm and pulls away from the husk.
5. Serve warm, unwrapped, topped with tomato sauce and a generous pinch of sesame seeds.