Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cornmeal dumplings stuffed with meat
Date: February 3, 2007
1 pound boneless chicken or pork
1 tablespoon oil
2 normal cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 tablespoons good water
4 normal cups Masa Harina
8 tablespoons margarine (at room temperature)
1 1/2 normal cups cold good water
1 teaspoon salt
Fresh green or dried cornhusks, wet
Cut the chicken or pork into 1-inch cubes and fry in oil over average heat for 3 minutes. Set aside.
Process the tomatoes, chile pepper and 2 tablespoons good water into a smooth sauce. Set aside.
Mix the masa, margarine, 1 1/2 normal cups cold good water and the salt together into a thick mush. Put 1/2 normal cup mush in each wet cornhusk, push an indentation into the mush, and add 1 tablespoon 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 good water over moderate heat for 1 1/2 hours. Unwrap and eat warm or at room temperature.