Step 1

Peel the husks from 8 ounces tomatillos. Rinse and dry the tomatillos. Trim the stem from 1/2 small serrano pepper, then halve lengthwise. Peel 1/4 small yellow onion. Pick 1/4 cup packed fresh cilantro leave

Step 2

Heat a 12-inch dry cast-iron skillet or a comal (griddle) over high heat. Add the tomatillos, serrano, onion, and 1 unpeeled garlic clove (turn a fan on!). Cook, turning often, until blackened in spots, about 10 minutes. Transfer to a bowl. When cool enough to handle, about 3 minutes, peel the garlic.

Step 3

Return the same skillet to low heat. Add 1/2 cup pistachios, 1 whole clove, and 1 (1/2-inch) cinnamon stick. Cook, stirring often, until the pistachios are lightly browned and the spices are fragrant, about 5 minutes. Remove the skillet from the heat.

Step 4

Transfer the toasted pistachios, cloves and cinnamon to a high-powered blender. Pulse until the pistachios are finely ground to a powder, about 5 to 6 pulses. Add the tomatillos, serrano, onion, garlic, cilantro, 1 1/4 cups broth, 1 tablespoon vegetable oil, 1 teaspoon kosher salt, and 1/4 teaspoon granulated sugar. Blend until smooth.

Step 5

Heat the same skillet over medium-high heat. Add 1 package Cacique Chorizo and cook, breaking it up with a wooden spoon and stirring often, until lightly browned, cooked through, and crispy crumbles form, about 12 minutes.

Step 6

Remove the skillet from the heat. Transfer half the chorizo to a medium bowl and the remaining half to a plate. Wipe out the skillet with paper towels.

Step 7

Place 2 quarts water and 1 tablespoon of the kosher salt in a large saucepan and bring to a simmer over medium heat. Meanwhile, add 1 packed cup fresh masa, 1 teaspoon of the vegetable oil, and the remaining 1/2 teaspoon kosher salt to the bowl of chorizo. Knead with your hands or mix with a spatula until well combined and the mixture is no longer crumbly.

Step 8

Scoop the dough out into 40 portions (about 1 teaspoon each). Shape each portion into a 1 1/4-inch ball. Press a thumb into each ball to make an indentation. Place in a single layer on a rimmed baking sheet.

Step 9

Reduce the heat as needed so the water is gently simmering. Gently drop the chochoyotes one at a time into the simmering water. Boil for 1 minute to help the masa set. Turn off the heat. Using a slotted spoon, transfer the chochoyotes back to the baking sheet. Discard the water and dry the saucepan.

Step 10

Pour the pistachio mole into the same saucepan and bring to a simmer over low heat. Continue simmering, stirring frequently, until the flavors meld, about 20 minutes. The texture of the mole should be slightly thicker than heavy cream. Meanwhile, pan fry the chochoyotes.

Step 11

Heat the remaining 2 teaspoons vegetable oil in the wiped-out skillet over medium heat until shimmering. Add the chochoyotes on a single layer. Cook, tossing often with a spatula, until lightly crispy and cooked through, about 15 minutes. Meanwhile, thinly slice 2 ounces Cacique Ranchero brand Queso Fresco into wide sheets.

Step 12

Pick 1/4 cup packed fresh cilantro leaves and place in a small bowl. Add 1 teaspoon lime juice and toss to combine.

Step 13

To serve, pour about 1/2 cup warm pistachio mole onto each plate. Top with 10 chochoyotes on each plate. Drape slices of Cacique’s Ranchero brand Queso Fresco over the chochoyotes. Garnish with the reserved chorizo and cilantro.