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!
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.