Chochoyotes: Corn Masa Dumplings

Chochoyotes: Corn Masa Dumplings

Chochoyotes de Canela
Pati Jinich
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: canela, cinnamon, dumplings, masa, pati's mexican table
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Chochoyotes: Corn Masa Dumplings recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”


  • 1 cup corn masa flour, such as Maseca
  • 3/4 cup water
  • 1 1/2 tbsp lard or vegetable shortening
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher or sea salt, or to taste
  • 1/2 tsp sugar

To Prepare

  • Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.
  • Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

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