Mexican Chochoyotes with Chicken Soup

Step 1

Heat the oil in a large pan or casserole pan until just hot then add the chicken and brown on all sides for about 8 minutes. Remove from the pan.

Step 2

Add the Chipotle pepper and onion and sauce for 5 minutes until the onions are lightly browned and softened. Add the garlic and tomato and stir for 2-3 minutes until the tomato has broken up a little.

Step 3

Return the chicken to the pan and add around 6 cups (1 1/2 litres) of water and the salt. Bring to a light boil then reduce the heat to low and simmer gently for 1 hour (covered).

Step 4

While the soup cooks, you can prepare the chochoyotes (see below)

Step 5

Remove the chicken pieces and set aside to cool. Drain and rinse the beans then add to the soup and simmer for a further 5 minutes.

Step 6

Carefully add the chochoyotes and simmer for 10 minutes.

Step 7

Meanwhile, strip the chicken from the bone roughly pull apart - discard the bones and skin if you left it on. Return the chicken to the pan, stir well, and cook for 5 minutes more. The chochoyotes should now be fully cooked.

Step 8

Serve hot garnished with chopped cilantro, radishes and thinly sliced white onion.

Step 9

Combine the flour, oil, salt and chopped cilantro. Add the water and bring together into a soft dough (like play-dough). Add a little extra water if needed.

Step 10

Knead for a couple of minutes then leave for 10 minutes to relax the dough.

Step 11

Take a little piece of dough and make a ball about half the size of a ping pong bal about 15g/½oz. Using your thumb, press a deep indent into the ball and set aside. Repeat this process for as many as you need (I'd say around 3-5 per person)

Step 12

Cover and set aside while the soup cooks