Chochoyotes: Corn Masa Dumplings

Ingredients

• 4 cup masa harina
• 1.5 tsp salt
• 3 tbsp pork lard (melted; can substitute with oil)
• 2.33 cup warm water
• 1.5 tbsp chile pasilla or chile ancho powder (for the chile variety)
• 0.25 cup cilantro (finely chopped; for the cilantro variety)

Steps

1. 1

   Add the dry ingredients (masa harina and salt) to a large bowl and mix to combine.

2. 2

   Mix in the melted pork lard (manteca) or oil until incorporated.

3. 3

   If preparing both the cilantro and chile varieties, divide the masa mixture equally into two separate bowls.

4. 4

   In one bowl, add the finely chopped cilantro. In the other bowl, add the chile pasilla or ancho powder.

5. 5

   Working with one bowl at a time, gradually add in the warm water, mixing until a cohesive dough forms. The dough should be moist but not sticky.

6. 6

   Cover the dough with plastic wrap and let it set aside to rest for 30 minutes.

7. 7

   To form the chochoyotes, roll out about 24 small masa balls from each section of dough. Use your thumb to make an indentation in each masa ball, forming it into a little cup shape.

8. 8

   Keep the formed dumplings covered with plastic wrap as you work so they do not dry out.

9. 9

   Once ready to cook, add the masa dumplings to a simmering sauce, salsa, or broth.

10. 10

    Cook for 20 minutes. The chochoyotes are ready when they float to the top of the liquid.

Notes

If you don't need all the dumplings, you can press some of the masa balls flat to cook as fresh tortillas. If adding these to a thick soup like Sopa Tarasca, ensure you add about 2 extra cups of broth so the dumplings have enough liquid to cook through properly.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• gluten-free
• boiled
• mexican cuisine
• dumplings