Step 1

Add dry ingredients to a large bowl. Cut in the manteca until crumbly. If preparing both varieties, divide the masa equally in to separate bowls.

Step 2

In one bowl add the cilantro. In the other bowl add the chile power. Working one bowl at a time, gradually add in the hot water until dough forms. Cover with plastic wrap and set aside for 30 minutes.

Step 3

To make chochoyotes, roll out about 24 small masa balls from each. Use your thumb to make indentation in masa ball and form into a little cup. Keep them cover in plastic while you do this so they don't dry out.

Step 4

Once ready, the masa dumplings can be added to simmering, sauce, salsa or broth. Cook for 20 minutes. When ready, they should float to the top.