Chochoyotes
chochoyones
Small dimpled masa dumplings cooked directly in soups, beans, and moles, where they thicken and absorb the sauce.
About this dish
Small dimpled masa dumplings cooked directly in soups, beans, and moles, where they thicken and absorb the sauce. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Mexican dimpled chochoyotes
- 200 g masa harina
- 230-260 ml warm water
- 25 g lard
- 1/2 tsp salt
- 1.2 L prepared mole or broth for cooking
- 1
Use 200 g masa harina; 230-260 ml warm water; 25 g lard and the listed remaining ingredients. Mix masa harina and salt with 230 ml water. Knead smooth, add lard and knead again; add remaining water by teaspoons if dough cracks. Start at lower water and knead until a flattened disk has no cracks. Add final water by teaspoons, not all at once.
- 2
Divide into 24 balls and press a deep dimple into each with a fingertip without piercing the base. Make equal pieces and indent without piercing the base; keep covered.
- 3
Lower into gently simmering mole or broth and cook 12-15 minutes until cooked throughout. Serve in the sauce. Use a quiet simmer and stir once gently to free bottoms. Test a tender cooked masa center without dry grit; serve in the cooking liquid.
Note
Nixtamalized masa harina is essential. The dimple helps cooking and catches sauce. Cinnamon and sugar in the first recipe are optional variation elements, omitted here.