Chochoyotes are Mexican dumplings made with masa flour.
These corn masa dumplings are gluten free and perfect served in soups or stews. They are quick and easy to make and make your soup or chili more interesting.
My favorite way to eat them is served in a Mexican chili. You can find my venison chili and black bean recipe here
The intense and unique corn flavour from the masa flour complements the flavours in the chili perfectly.
Chochoyotes are super easy to make, only 4 ingredients required and no special equipment’s needed
Masa flour
Maseca corn masa flour is considered to be the authentic variety of masa flour made from ground, dried corn. This instant corn masa flour have an enjoyable aroma, taste and consistency that will bring the true flavors of authentic and traditional Mexican cuisine.
Making corn tortillas is the most common use for it. You can find Masa corn flour in well stocked food stores
How to make masa dumplings
The traditional ingredients are corn masa flour, olive oil , and salt, chopped fresh coriander and water. They are naturally gluten-free, a perfect option for people who can’t or won’t eat gluten.
First form a dough with the ingredients and roll them into balls, after that make a dent in the center of the ball with your thumb and blanch them in boiling water. Alternatively, you can cook them from raw straight in your soup or stew.
You can substitute different herbs instead of the coriander if you prefer.
These corn masa dumplings has a rich flavor and texture. They pair really well with other flavors.
Other articles and recipes you might like to read:
Masa dumplings (Chochoyotes)
Quick and easy to make.
Adds complexity and flavor to your Mexican soup, chili or stew
Ingredients
Corn masa dumplings recipe
Instructions
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Chochoyotes recipe
- Mix masa flour, water and a pinch of salt in a bowl.
- Add olive oil and coriander. Mix well. Let the dough rest for 30 minutes in the fridge.
- Roll the dough into small balls.
- Make a dent in the middle with your thumb.
- Cook them in batches in boiling water for a few minutes until they float then refresh in cold water.
- Add them to your soup or stew.
- Alternatively you can cook them from raw straight in your soup or stew
This was a new recipe for me and I was so intrigued I had to make it! It did not disappoint, and I will definitely be making this again!
Hello! I love that this recipe is plant-based. I can’t find masa flour in my city, is it ok to use regular corn flour instead? Thank you!
Hi May, I’m sorry you cant find masa flour in your city. It’s a great product for Mexican cuisine. I think you can use regular corn flour or corn meal as a substitute. However I haven’t tried it so I can’t say for sure, and it probably wouldn’t give it the same corn flavor that masa is known for. I might give it a try one day because I’m curious to know myself now.
A great idea for adding to winter stews.
What a great idea to add to chili. Definitely giving these a try.
Can hey be made in advance and refrigerated for a couple of days, either as raw masa or cooked dumplings?
Yes, you can refrigerate both the dough and the cooked dumplings for a few days