Con Mi Suegra

Makes 25 Chuchitos

Video: ConMiSuegra (@conmisuegra) | TikTok

• 1/2 lb. corn husks
• 10 cups Maseca flour
• salt
• 3 tbsp chicken bouillon
• 2 tbsp baking powder
• 4 cups chicken broth
• 1 1/2 cup oil
• 7 plum tomatoes
• 1/4 large white onion
• 4 tomatillos
• 2 chiles pasilla, dried
• 2 chiles guacillo, dried
• 1 red bell pepper
• 3 lbs boneless, skinless, trimmed chicken thighs
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup sesame seeds
• parsley
• cotija cheese

Soak corn husks for at least an hour to soften.

Mix flour with salt, bouillon, and baking powder. Add chicken broth and mix until consistent. Add water as necessary. Mix in vegetable oil.

Sauté tomatoes, tomatillos, onion, and bell pepper until charred and soft. Toast seeds and dried chiles. Blend tomatoes, tomatillos, onion, bell pepper, seeds and dried chiles to make a sauce. Bring sauce to a boil and lower heat to medium low. Add chicken and cook until chicken reaches 165 degrees Fahrenheit.

Drain husks. Using 1-2 husks, place masa dough in center and add sauce. Fold up and tie off ends. Place some husks on bottom of a large stockpot and place chuchitos in a circle on the outer edge, stacked on top of each other leaving a hole in the center. Fill 1/3 of the way with water, cover and boil for an hour. Serve unwrapped chuchitos with extra sauce, parsley and cheese.