• After washing and removing the skin from chicken, cover with 8 c of water.
• Add 1/2 the onion, 1/2 the garlic, bay leaves, and salt to taste. Cook at medium heat. Skim the foam off the top as needed. Cook for 25 minutes.
• In a separate pan at medium heat, pour in 1 tablespoon of oil. Add remaining onions and garlic. Sauté for 6 minutes and add clean dried chiles. Sauté for another 1-2 minutes.
• Pour in 1 c water. Cook for 5 minutes. Transfer to blender with liquid, spices and 1 1/2 c broth from chicken. Blend until smooth. Remove aromatics from chicken. Pour in sauce.
• Stir to combine. In a bowl whisk masa harina with hot water until there are no lumps. Pour into soup through a strainer.
• Stir, stir, stir continuously for several minutes so masa lumps don't form. If they do, just remove them. Taste for salt. Add cilantro and cook until Chileatole thickens slightly.

Chochoyotes

• Mix all of the ingredients. Knead for 5 minutes or until masa is smooth. Cover with plastic wrap. When ready roll 25-30 masa balls. Keep covered until you are ready to add them to the soup base.
• Gently press your finger or thump in the center of masa ball. Carefully drop into simmering broth. Once all Chochoyotes are added, do not disturb for 15 minutes. After 15 minutes, gently stir. They should float to the top.
• Serve wth 1 piece of chicken, plenty of broth and some chochoyotes. Garnish with cilantro, avocado, lime and crushed Chile piquin.