Chochoyotes: Corn Masa Dumplings
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- 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
- 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.
2comments inChochoyotes: Corn Masa Dumplings
Hi Pati! I’ve been a number one fan of yours for a few years. Love your show and adventures. Lately I’ve been making my own tortillas and finally found the secret to a perfect one. It’s the press! and the heat of the water and letting the masa rest covered before making. I bought THE BEST press from Masienda and they’re made by Doña Rosa from Oaxaca. My question is which masa harina do you prefer? White, yellow, blue corn? For these dumplings? I order organic harina from Amazon and it’s so tasty. Masienda also has a great choice of products but Amazon is just as good and shipping is free if you’re a member. I am planning a cooking holiday (2024) next year and looking at adventures in Oaxaca. Any advice is welcome. 💕
For this recipe in particular I used yellow corn masa, organic is great as well 🙂