Description

Chochoyotes are small balls of masa-based dough cooked in soup or broth. You could think of them like little meatless meatballs. This basic preparation is just one expression of the many different ways masa is used in Mexican cuisine.

Directions

1. Gather the ingredients.
2. Add masa harina and salt to a large bowl and stir to combine.
3. Add the water, pouring gradually while you mix, until you have a dough that's soft enough to form smooth balls with no cracks. You may not need to use all of the water.
4. Knead dough lightly for a minute or two.
5. Form inch-sized balls of dough with your hands. Then press an indentation into the center of each ball with the tip of your finger. The idea is to flatten the center somewhat so each dumpling cooks thoroughly when you add it to boiling soup. Keep the chochoyotes under a damp cloth or cling wrap until you are ready to cook them.
6. Bring your cooking medium, such as a soup or broth, to a gentle boil.
7. Once you have formed all of the chochoyotes, you can add them to a soup, broth or mole. Gently lower them into the liquid and adjust the heat so the liquid is at enough of a simmer to keep the chochoyotes moving around, but not at a rapid boil. Simmer until completely cooked, about 15 minutes. You can test this by cutting one of the chochoyotes in half to see if the middle is cooked through. Serve with the soup or broth immediately.