Chochoyotes are small dough balls made from masa, usually cooked in soup or broth. You can think of them as meatless meatballs. This is just one of the many ways masa is used in Mexican cooking.

You can find different chochoyote recipes in many parts of Mexico, especially in central and southern regions. One thing is always the same—they are always boiled in a liquid, like soup, broth, or mole. Chochoyotes make meatless dishes richer and more filling. When you add them to soup, they also help thicken the broth because they release a bit of their starchy masa while cooking.

Making chochoyotes can be as simple as using masa harina, salt, and water, like in this recipe. Some recipes also add lard, herbs, cheese, or chicharrón for extra flavor.

Ingredients

Steps to Make It

01

Make sure you have all the ingredients ready before you start.

02

In a large bowl, mix the masa harina and salt together.

03

Slowly add the water while mixing until the dough is soft and smooth, and you can make balls without cracks. You might not need all the water.

04

Knead the dough gently for one or two minutes.

05

Roll the dough into balls about an inch big. Use your finger to press a small dent in the middle of each ball. This helps them cook well when added to boiling soup. Keep the chochoyotes covered with a damp cloth or plastic wrap until you’re ready to cook them.

06

Heat your soup or broth until it starts to boil gently.

07

Once all the chochoyotes are ready, add them to your soup, broth, or mole. Gently drop them into the liquid and turn the heat to a simmer, not a fast boil. Let them cook for about 15 minutes. You can check by cutting one in half to make sure it’s cooked inside. Serve with the soup or broth right away.

FAQs:

What are chochoyotes?

Chochoyotes are traditional Mexican dumplings made from masa (corn dough) mixed with ingredients like lard, water, and salt. They are typically shaped into small balls, pressed with a thumb to create a small indent, and added to soups, stews, or served as a side dish.

What is the origin of chochoyotes?

They have indigenous roots in Mexican cuisine, particularly from regions influenced by Mesoamerican cooking traditions. They are often linked to pre-Hispanic food culture due to the use of masa, a staple ingredient derived from nixtamalized corn.

How do I shape chochoyotes?

Take a small piece of masa dough (about 1–2 tablespoons).

Roll it into a smooth ball.

Use your thumb to press gently into the center, forming a shallow indent.

This shape helps the dumplings cook evenly and hold sauces or broths better.

How are chochoyotes cooked?

They are typically simmered in boiling liquid until they float to the surface, indicating they are cooked. The liquid can be water, broth, or directly in a soup or stew, such as mole or caldillo.

Can chochoyotes be made gluten-free?

Yes! Chochoyotes are naturally gluten-free because masa harina is made from corn, not wheat. Just ensure all additional ingredients, like lard or seasonings, are certified gluten-free.

How do I store leftover chochoyotes?

It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a broth or steam them to restore their texture. Uncooked dough should be used fresh, as it dries out quickly.

Can I customize chochoyotes?

Absolutely! Some popular customizations include:

Adding finely chopped epazote, cilantro, or parsley to the dough.

Mixing cheese, like queso fresco, into the masa for added flavor.

Stuffing the dumplings with small amounts of cooked meat or vegetables.

What’s the difference between chochoyotes and tamales?

While both are made from masa, they are small, boiled or simmered dumplings, whereas tamales are larger, steamed in corn husks, and often stuffed with fillings like meat, vegetables, or sweets.