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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Masa Harina » Masa Harina Recipes » Chochoyotes~ Corn Masa Dumplings

Chochoyotes~ Corn Masa Dumplings

July 5, 201524 Comments

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Chochoyotes or corn masa dumplings are a delicious add in for your favorite soups, stew and chili. My favorite way to enjoy them is in a simple salsa verde or chile rojo sauce with a little added chicken broth. And for a more complete meal, try adding in some spicy shrimp or shredded chicken. 

Chochoyotes in a Tomatillo Broth

It seems as of late that when I start to develop a new recipe, I end up with two or more recipes on one blog post. After a while you develop your own style of cooking and this is how I cook on a daily basis. I try to incorporate sauces, salsa’s and marinades  I may have had leftover from a previous recipe.  In today’s blog post, that was the case. I had a good amount of tomatillo salsa I had prepared the day before ready in the refrigerator. And I also had a small amount of chile marinade leftover from a previous recipe.

https://animoto.com/play/QtKvg5lNfMhNTRpARB0V5A
The video recipe will vary from the written recipe below for the salsa
Chochoyotes
Whenever I cook frijoles de la olla, 1 reserve some and then add my uncooked chochoyotes. I make them very small so they cook faster. Garnish with cilantro, onion, avocado, serrano and a little salsa macha!!
Chochoyotes

I like to break down the recipes individually  and in the order I prepare them. There is a method to my madness, lol! You first want to prepare the masa for the chochoyotes/dumplings. While the masa is resting, prepare the tomatillo salsa. And then while the salsa is simmering and becoming more flavorful, prepare the chile marinade for the shrimp. When you are ready to bring it all together, shape the dumplings and cook them. Keep them warm on low and finally cook the shrimp.

Chochoyotes with Cilantro
Chochoyotes
Chochoyotes Masa Resting
Chochoyotes
Chochoyotes- Tomatillo Salsa
Chochoyotes
Chochoyotes

But, wait, there’s more Chochoyotes!

I enjoy traditional recipes, but I also enjoy changing it up in my own kitchen! These tasty masa dumplings can be finished in various ways. Below find my delicious Sopa Tarasca, a black bean soup, with the chochoyotes happily nested in there. Great combination!

Sopa Tarasca with Chochoyotes
Sopa Tarasca with Chochoyotes. The garnish is chips, cotija cheese, cilantro, guacamole, crushed chile piquin and lime.
Perfect little ollitas(little pots) filled with tasty bean and chile ancho broth.
Chochoyotes Enchiladas
Chochoyotes Enchilados. Recipe to follow.
Chochoyotes

Masa For 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!
4.72 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Servings: 6 Servings

Ingredients

  • 4 cups masa harina
  • 1 1/2 teaspoons salt
  • 3 tablespoons melted pork lard or oil
  • 2 1/3 cups warm water

For Red Chile Version

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

For Cilantro Version

  • Add 1/4 cup cilantro finely chopped

Instructions

Directions

  • Add dry ingredients to a large bowl. Mix in the manteca. 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.

Notes

Tips~ Each section of masa will make about 24 small dumplings. If you don’t need that many, you could split each section and press out so some of the masa balls to cook some fresh tortillas. Store the cooled tortillas for later.
If you decide to try the dumplings in a thicker soup like the sopa tarasca, make sure you add some extra broth(2 cups), so the dumplings can cook all the way through.
 
 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

The Tortillas From the Masa with Cilantro

Corn Tortillas with Cilantro

For Tomatillo Salsa-Tomatillo Broth For Chocoyotes

Ingredients

6 large tomatillos
3 serranos or 2 jalapeños
1 small sweet onion, quartered
2 cloves garlic
Small handful cilantro, I left it whole
3 cups chicken broth
Olive oil
1/2 teaspoon cumin seeds, crushed
1 teaspoon Mexican oregano, crushed
Salt and pepper to taste

*2 bay leaves

Tips~ If you wanted to eliminate the chicken broth and prepare a pure salsa base, just add a few more tomatillos. Adjust the heat level by adding more chile peppers, if you like. You will still need to add some water if using it to cook the chochoyotes.

Directions

1. Remove husk from tomatillos and rinse under lukewarm water. Transfer to a medium pot. Remove stems from chile peppers. Add the tomatillos, chile peppers, onion and garlic to a pot of simmering water. When it comes to a boil, reduce heat and cook for 5 to 7 minutes.

2. Using a slotted spoon, add salsa ingredients to the blender.   To the blender, add 1 cup chicken broth and  salt to taste. Blend on high until smooth, set aside. Preheat 2 tablespoons of olive oil in a saucepan to medium for 2 minutes. Add the salsa from blender, cumin, oregano, cilantro, bay leaves, salt and pepper to taste. Add the remaining 2 cups of chicken broth. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes or until it thickens and reduces slightly.

3. If adding the chochoyotes, you want to carefully drop them in while the salsa is simmering. They need to cook for 15 to 20 minutes. For this recipe, I added 12 dumplings. The dumplings will plump up when you cook them. I served 3 per person and topped the dish with 3 large shrimp. Remove the cilantro before serving.

 Camarones Enchilados

Camarones Enchilados-Chochoyotes

Ingredients

12 large shrimp, peeled and cleaned
salt and pepper
3 guajillo peppers
4 chile de arbol
1 clove garlic
1/2 teaspoon cumin
1 1/2 tablespoons apple cider vinegar
S&P to taste
2 tablespoons olive oil

Directions

1. After you clean the shrimp, season lighlty with salt and pepper. Chill until ready to use. Fill a small saucepan with water and heat to medium.

2. Remove stems and seeds from guajillo peppers and tear into smaller pieces. If chile de arbol have stems, remove those as well. Add the dried peppers to a skillet and heat to medium heat. After a few minutes they will begin to toast and become aromatic. Turn and cook for just another 30 to 40 seconds.

3. Transfer peppers to saucepan with water that has been heating. Bring to a boil, reduce heat and cook for another 5 minutes. Drain almost of the water, reserving about 1/4 cup. Transfer peppers and water to the blender. Add garlic, cumin, vinegar, salt, pepper and oil. Blend on high until smooth. Taste for salt.

4. Pour chile sauce over the shrimp. Stir to coat evenly and chill for 20 minutes. When ready to cook, you can use some small wooden skewers and add a few shrimp or you can cook the marinated shrimp as is. In a large skillet, preheat 2 tablespoons of olive to medium heat for 3 to 5 minutes. Lay the shrimp flat in hot oil. Cook for 2 to 3 minutes per side. Remove from heat and serve over Chochoyotes en Salsa Verde. Yields 3-4 servings. Garnish with queso cotija and cilantro.

Camarones Enchilados-Chochoyotes

Chochoyotes Enchilados~Red Chile Masa Dumplings

For this tasty recipe, I prepared my easy version of a Tex Mex Enchilada Sauce and added the chile infused chochoyotes. Top with some shredded jack or muenster cheese, corn and green onions. Wow! It was like enjoying the flavors of cheese enchiladas and tamales all in one! click onto picture for full recipe for the sauce.

Chochoyotes Enchilados-Red Chile Masa Dumplings

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Filed Under: Masa Harina, Masa Harina Recipes, Salsa~Salsa, Shrimp Tagged With: Chochoyotes, Masa Dumplings, Masa Harina, Salsa Verde, Shrimp

Previous Post: « Tacos al Carbon or Carne Asada? We Love Mexican Tacos!
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Reader Interactions

Comments

  1. Platanos, Mangoes and Me!

    July 7, 2015 at 3:40 pm

    The love and work you put into your meals shows.

    Reply
    • Sonia

      July 8, 2015 at 11:20 am

      Gracias Norma….I am eager to learn all the dishes I never was able to ask my parents about or experience while growing up.

      Reply
  2. Gaby

    July 18, 2015 at 6:49 pm

    Thanks for this awesome recipe 🙂

    Reply
    • Sonia

      July 18, 2015 at 10:52 pm

      I really love sharing what I learn along the way Gaby. One of my favorite recipes to date!

      Reply
  3. Cgt

    July 31, 2017 at 8:36 am

    Is that corn masa or flour masa? You say “masa harina” I know harina as flour. I would asume it is corn masa?

    Reply
    • Sonia

      July 31, 2017 at 9:15 am

      Masa harina is made from corn flour. Same one you use to prepare corn tortillas.

      Reply
  4. Ida

    August 1, 2017 at 6:03 pm

    This was such a delicious meal. My daughter found it too tart so I added a little bit of sugar. My son and I enjoyed the natural tarty flavor though ?! Will definitely be making it again.

    Reply
    • Sonia

      August 1, 2017 at 8:18 pm

      So happy to hear you tried the recipe Ida! I agree that tomatillos can be very tart. But with just the right amount of seasoning, very delicious as well.Thank you for sharing your feedback on the recipe.

      Reply
  5. Rhu

    October 27, 2017 at 12:52 pm

    Great !!!!these are tastefully recipes!!!
    Thank you
    🙂

    Reply
    • Sonia

      October 29, 2017 at 6:29 pm

      Thanks for following along.!

      Reply
  6. SARAH CHAMPAGNE

    November 11, 2017 at 3:21 pm

    Thank you for sharing, I will be making this for my familia, looks so flavorful ???

    Reply
    • Sonia

      November 11, 2017 at 7:57 pm

      Pure comfort foods right here. I can’t wait to prepare them again!

      Reply
  7. karenmaginnis

    November 19, 2017 at 6:57 pm

    ¡ Me encanta ! These were positively amazing and delicious, cooked them in a simple caldo de verduras and it completely transformed a simple soup into a hearty stew. You are awesome for sharing – thank you!

    Reply
    • Sonia

      November 19, 2017 at 7:00 pm

      Karen, that sounds so delicious! I am really looking forward to preparing the chochoyotes again soon! Thanks for the feedback!

      Reply
  8. Luis Reyes

    November 28, 2017 at 7:14 am

    Omg! So I have been following you on instagram for a while and always thought your name was Pina, as in Pina en La Cocina. Now I know it’s Piña en La Cocina! Lol And your name Norma. This recipe just made me your super fan! ????????????

    Reply
    • Luis Reyes

      November 28, 2017 at 7:15 am

      Sonia, Siri misspoke lol

      Reply
      • Sonia

        November 28, 2017 at 7:35 pm

        Thank you Luis! My dad gave me the nickname of Piña or piñita when I was a baby! Believe it or not, I had very light colored hair that used to stand staight up! Lol!

        Reply
  9. Samantha

    November 28, 2017 at 8:21 am

    I’m so excited to try this recipe! Every week I have tried 2 of your recipes and it seems to take my dad and brother back to some of their childhood experiences! Your amazing thank you for sharing.

    Reply
    • Sonia

      November 28, 2017 at 7:33 pm

      Samantha! This is so wonderful to hear! I love that your dad and brother experience these feelings when they taste my recipes. That is the whole purpose of putting most of these recipes out there. Thank you!

      Reply
  10. Kieran Carrero

    March 22, 2022 at 8:43 pm

    Tried them in a posole style soup, they tasted great. I would try to make them smaller next time.

    Reply
    • Sonia

      March 23, 2022 at 9:00 am

      They do grow once cooked, I agree. Make them a little smaller. Thank you!

      Reply
  11. Monique Smith

    April 20, 2023 at 2:08 am

    This recipe of yours looks absolutely beautiful! I add queso fresco, 1 egg, and lard to mine as well as some cilantro. I’m thinking I don’t have to really add those things anymore. Tyfs!!!❤

    Reply
    • Sonia

      April 20, 2023 at 8:58 am

      Your version sounds delicious!

      Reply

Trackbacks

  1. Turkey Dumpling Soup - Spanglish Spoon says:
    January 13, 2017 at 11:41 pm

    […] these I became curious if there was a Mexican version of dumpling soup and found a recipe for Chochoyotes from La Piña en la Cocina. I’m so intrigued! I can’t wait to try her […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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