Caldillo de Frjol con Chochoyotes
As simple as this may sound, it is such a delightful dish! The soft, pillowy texture of the corn masa dumplings in that creamy bean soup is definitely a must prepare often recipe!
Servings 4 Servings
Ingredients
- 2 full cups pinto or Peruano beans, previously cooked it the dry form it was about 1/2 lb.
- 2 c bean broth
- 2 c chicken broth
- 1 c Salsa Roja, see link
- Salt, to taste
- 1 tbsp. bacon fat, butter or avocado oil
Chochoyotes
- 1 1/2 c masa harina
- 3/4 tsp Salt
- 2 tbsps oil
- 1 1/2 c hot water
Garnish
- 1 Avocado, cubed or sliced
- 1 c Queso fresco, crumbled
- 3/4 c Mexican crema
- 1 large Serrano pepper, sliced into thin rings
- 1/4 c Cilantro, chopped
Instructions
Chochoyotes
- In a bowl combine the masa harina and the salt. Drizzle in the oil. Gradually mix in 1 cup of the masa and knead the masa for 1-2 minutes. Gradually mix in some of the remaining water. You may not need it all. Continue kneading until you have a smooth, play dough, texture and consistency. Cover with a damp paper towel or with plastic wrap. Set it aside.
Caldillo de Frijoles
- To the blender add the beans, bean broth, red chile sauce and broth. Blend on high until smooth. Set it aside. Do not add salt at this time.
- In a medium pot, preheat the bacon fat at medium heat for 2-3 minutes. When ready, pour in the caldillo de frijol. Bring up to a simmer, reducing the heat slightly. Taste the soup for salt. Season, to taste. Let the soup simmer for 10 minutes.
- After 10 minutes, take the corn masa and roll small balls (smaller than a walnut). Using your thumb, gently press into the center of the masa ball. You can prep as many chochoyotes as you want right now. This way you can add them to the simmering soup. Once you have added them all, do not stir for at least 5-6 minutes. The chochoyotes will begin to float to the top. Gently stir to make sure none are sticking to the bottom. Cook for an additional 5-6 minutes.
- Ladle into shallow bowls. Garnish with avocado, queso, crema, serrano pepper and cilantro. Enjoy as is or serve with warm corn tortillas, totopos or tostadas.
Notes
For a variation on the soup, you can leave the beans whole and still add the red chile sauce and broth. Add the chochoyotes as instructed. Garnish with fresh pico de gallo and cubed queso panela.