chochoyotes

Not exactly steamed tamales, but the next best thing, in my opinion! If you enjoy tenderly cooked masa in a warm broth, you must try this recipe!

Masa For Chochoyotes

masa harina

salt

water

Add 1 1/2 tablespoons chile pasilla or chile ancho powder

cilantro (finely chopped)

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.

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.

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.

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.

Directions

Those little corn dumplings are perfect to simmer in many Mexican soups and stews and add so much flavor and texture to your dishes.

Chochoyones - Mexican Corn Dumplings

½ Tbsp lard (or olive oil)

Tbsp cilantro (chopped)

water (read notes)

Place masa harina in a bowl, add salt, cilantro, and lard (or oil).

Add water little by little and mix with your hands until all ingredients are combined.

Knead for 1 minute until a soft dough forms.

Make the dough

Wet the tips of your fingers with a little bit of water, then spread the moisture on the palms of your hands.

Pinch a bit off the dough and using the palms of your hands, make a small ball about 1-inch (2.5cm) in diameter.

Lightly press your thumb in the center of the ball to form a small crate.

Place the raw dumpling on a plate and repeat the steps until all masa dough is used.

Shape the dumplings

Carefully add chochoyones one by one into the simmering broth of your choice.  Don’t stir immediately or they will fall apart.

Bath them with the hot broth and then gently stir them to cook.

Chochoyones will be ready after 15 minutes.

How To cook

Chochoyotes and Beans

Heirloom Yellow Corn Masa Harina

olive oil

avocado leaves (optional)

(about 2 cups) dried beans

Kosher salt

Olive oil

Heat olive oil over medium heat in a large pot. Add onions, garlic and avocado leaves. Cook, stirring once or twice, until onions and garlic are nicely browned and leaves are toasted on both sides.

Add beans and water. Bring them to a boil and leave them there, boiling hard, for about ten minutes. Then reduce to a low simmer and cover partially with a lid. The cooking liquid will reduce and become richly flavorful over time. If the water starts to get low, add additional water (preferably hot, from a kettle). The beans should always be covered by a couple inches of water, so they cook evenly and so there’s room to cook the chochoyotes.

While the beans cook, prepare your chochoyotes.

After two hours or so, begin testing the beans by pressing one between your thumb and forefinger. They should give easily, and may take up to two more hours to achieve the desired consistency – it’s up to you whether you like them to retain some shape and bite or to be fall-apart tender. At this point, you can add salt (not too heavily, as it takes some time for the beans to absorb it). Drop your prepared chochoyotes into the beans and their broth, and simmer until they rise to the surface.

Make your masa. Our golden ratio at Masienda is 1 Heirloom Corn Masa Harina : 1.4 Water* (by weight e.g., 1 kg : 1.4 kg). If you don’t have a kitchen scale, one packed cup of Heirloom Corn Masa Harina requires approximately one scant cup of water (by volume).

Slowly add the water to the dry masa flour in a large bowl, stirring the masa to incorporate evenly by hand. Knead until the water is evenly incorporated and no dry, powdery spots remain (3 minutes should do). If you’d like to incorporate some fat, start with 2 or 3 tablespoons of Sizzle. The masa should feel a little like play dough; hydrated but not sticky.

Roll a ball of masa slightly smaller than ping-pong-size. Press your fingertip into the center, creating an indentation about a third to halfway into the ball. Place on a baking sheet and cover with a damp kitchen towel.

When they’re all finished, cook in the beans as per above instruction.

Delicious Masa dumplings called Chochoyotes are cooked in a fragrant, filling chicken soup with black beans. A true taste of Mexico in every spoonful.

Mexican Chochoyotes with Chicken Soup

chicken

chipotle pepper

onion ((finely chopped))

bay leaf

garlic

tomato ((chopped))

black beans ((frijole negro) (400 grams/12 ounces))

masa harina ((350 grams))

vegetable oil

tbsp cilantro ((very finely chopped))

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.

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.

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).

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

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.

Carefully add the chochoyotes and simmer for 10 minutes.

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.

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

For the Chicken Soup

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.

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

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&#39;d say around 3-5 per person)

Cover and set aside while the soup cooks

For the Chochoyotes

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