Chochoyote (also called chochoyota, chochoyo or chochoyón) is a small, round

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

dumpling with a central dimple made by pressing a finger into the dough. The dumplings, which may be baked or boiled in broth, are commonly served with the dish ''Mole Amarillo'' from

Oaxaca Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the political divisions of Mexico, Federative Entities of Mexico. It is ...

Preparation

Mix and knead one part of water and one part of corn flour to make the corn dough. Salt and lard are added. The lard helps to harden the dough and adds flavor. It is also frequently flavored with some herb, such as epazote, hoja santa, avocado leaf, cilantro, parsley or chipilín. With the hands, form small balls of 2 to 3 cm in diameter, flatten them slightly and with the finger make an indentation so that the dough cooks better. They are added raw to the stew, adding a lot of flavor and thickening it slightly.

References

* Muñoz Zurita, Ricardo. Small Larousee of Mexican Cuisine. (2013).

External links

Photograph of chochoyotes
Mexican cuisine {{Mexico-cuisine-stub