Cornmeal Dumplings Stuffed With meat

Chuchitos (Cornmeal Dumplings Stuffed with Meat -
Guatemala)

1 pound boneless chicken or pork
1 tablespoon oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 tablespoons water
4 cups Masa Harina
8 tablespoons margarine (at room temperature)
1 1/2 cups cold water
1 teaspoon 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 tablespoons water into
a smooth sauce.
Set aside.

Mix the masa, margarine, 1 1/2 cups cold water and the salt
together into a thick mush.
Put 1/2 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 water over moderate heat for 1 1/2 hours.
Unwrap
and eat warm or at room temperature.