What are Chochoyotes?
Chochoyotes (also known as chochoyota, chochoyo or chochoyónare) are small dumplings - mini balls of dough enjoyed across Central and Southern Mexico.
They’re traditionally dimpled by making a deep depression with a finger Into the ball to help cook them more quickly.
Typically, chochoyotes are cooked in a soup, broth, with beans or in a mole to give a dish more sustenance. I enjoyed my first taste of chochoyotes in Oaxaca City with a deliciously complex Mole Amarillo.
The texture of chochoyotes is a dense doughy feel with a wonderful corn flavour from the masa flour. Chochoyotes are typically a mix of masa flour (white, yellow or blue corn masa) and water, but often include a fat element such as oil or lard. Additionally, as with my recipe, they can also be mixed with fresh herbs (try cilantro, epazote or oregano) to give an enhanced flavour and delightful speckled appearance.