3 cans of sardines in Pica Pica La Sirena

  • 10 servings
  • 90 minutes
  • Guatemala
  • 2 bunches of dried corn husks (tusa)
  • 2 pounds of cornmeal
  • ½ cup of vegetable shortening, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons of salt
  • 1 teaspoon of bouillon
  • 1 guaque chili
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cans of Sardines Pica Pica La Sirena
  • 6 tomatoes


Wash the dried corn husks well and let them soak to soften them. Mix the flour with the butter, salt and consommé. Add a little warm water to soften it, it should not be too watery. Knead until you get a uniform consistency.


Chop the tomatoes. Wash and remove the seeds from the guaque chili. Add a teaspoon of the vegetable oil to a frying pan and fry with the cumin. Blend the tomato and guaque chili. Season with salt and pepper to taste. When it is cold, add the Pica Pica La Sirena® Sardine along with its sauce.


Place a little masa on the corn husks. In the center add a tablespoon of sauce and pieces of Sardine Pica Pica La Sirena. Wrap the leaves and tie at one end with a strip of cob or string. Steam the chuchitos for about an hour over low heat. Serve and accompany with tomato sauce, garnish with hard cheese and parsley.