I love chochoyotes, in the past I have used them in chicken soup though this time I opted to use them more like you would gnocchi. It’s super simple – main ingredient is masa. If you don’t have fresh masa available, use good quality dried masa such as Bob’s Red Mill…
Fresh corn masa
Roasted Peanut Oil
Salt to taste
Chicken or preferred broth
Salsa Macha or preferred salsa. I used this recipe…
How to prepare
For every 8 oz of masa you will need 1 tablespoon of oil. While I used peanut, you can use anything you want – even melted butter will work. Knead through and add some salt to taste. Let it rest for 10 minutes.
In the meantime bring chicken broth to boil and lower heat to a gentle simmer.
Once your masa is ready, make a roll and cut in half and each half in half until you end up with 1 inch size pieces. Roll each piece into a ball and with your finger create an indention in the middle. Afterwards, add all the chochoyotes into the broth and cook for 10 minutes. If you made them bigger it may be closer to 20 minutes. In my opinion, it’s a fine line between the time that they are perfectly tender to overcooked… so keep an eye on them. Once cooked, strain. In a sauté pan add olive oil then add the chochoyotes. Carefully pan fry them for 3-5 minutes. Next add a tsp of salsa macha carefully flipping them so they are fully covered.
Serve immediately with chopped cilantro and queso fresco.