Chochoyotes are very typical in the south and middle of Mexico. They are dumplings that can be cooked in a broth or can be pan fried. You can make several varieties depending on the type of oil you use, you can add different herbs and even fill them with cheese! I like to make them as part of my soup and I make a nice size of batch so I can have leftovers for work. Please note that I was not going to publish this recipe, but I got tons of private messages in Instagram asking for it…so here we go. Full disclosure, you can modify it in a million directions. This was my lazy football Sunday soup while drinking a nice glass of Bordeaux and organizing for the week ahead. Feel free to message me with any questions.
• 2 Chicken broths (32 oz) or you can make your own from scratch
• 5 Bone in chicken thighs (skin removed)
• 1 Bone in chicken breast (skin removed)
• 1 Cup of chopped carrots
• ½ Cup of chopped onion
• 1 Cup of chopped mushrooms
• 2 Kaffir lime leaves
• 1 cup of stone ground masa (makes about 20 dumplings)
• 2 tbsp of extra virgin olive oil (you can also use peanut oil or melted lard)
• 4 cloves of roasted garlic or desired flavor i.e. chives, cilantro or you can skip it
• ¼ tbsp salt
• Thinly sliced radishes
• Extra virgin olive oil
• Chiltepin or red pepper flakes
• Queso Fresco
Start by placing your chicken broth in a soup cooking pot and add your chicken. Bring it to a gentle simmer and cook for an hour or until it comes off the bone. Remove and let it cool down. Once cooled, debone and shred meat. Set aside.
In the soup pot add all your vegetables including the lime leaves and season your soup to taste. I like to season my soup with a little salt and I usually add a cup of cooked salsa – in this case I added a cup of cooked green salsa. Simmer for another 30 minutes while you are making your chochoyotes.
For your chochoyotes, bring your masa to room temperature and mix in the extra virgin olive oil, salt and desired herb flavors. Once completely mixed, roll and cut in half and another half and so on until you end up with 20 pieces that are the same size. Roll each piece into a ball and set over parchment paper. After you are done with all the balls make an indention in the middle. Once complete, place the chochoyotes carefully in the simmering broth and cook for 30 minutes. Add the chicken and simmer for another 5 minutes.
Scoop some of the chicken, veggies and chochoyotes into the bowl and then ladle some broth. Add your desired garnishes.