CHUCHITOS (CORNMEAL DUMPLINGS STUFFED WITH MEAT)

1 pound boneless chicken or pork
1 Tbsp oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbsp water
4 cups masa harina
1 1/2 cups cold water
8 Tbsp margarine, room temperature
1 tsp salt
Fresh green or dried 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 Tbsp water into a smooth sauce. Set aside.

Mix the masa, 1 1/2 cups cold water, margarine, 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 Tbsp 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.