Step 1

Mix together the corn masa, water and salt in a large mixing bowl

Step 2

Add the butter (or semi solid oil of your choice) and cilantra

Step 3

Knead together for one minute, or until combined

Step 4

Wrap tightly in plastic wrap and stick it in the fridge for 15-20 minutes

Step 5

After it rests in the fridge, roll the masa dough into 1 inch balls and poke a dent into the center

Step 6

Drop 2-3 at a time into simmering broth or soup, do not stir or agitate

Step 7

Simmer for 5-10 minutes or until the chochoyotes start to rise to the top of the soup