Sopa de Chochoyotas
Cooking with corn masa is wonderful! corn dough is a very versatile, multi faceted, delicious dough. Everyone know that corn dough makes the most beautiful corn tortillas or mouthwatering sopes or tlacoyos, but not a lot of people know about these little balls of love call Chochoyotas or Chochoyotes.
Chochoyote, chochoyota, chochoyo or chochoyón is a small ball made of corn dough. These little dough balls have a crater in the centre, which is made with the finger. They are used in many dishes and they can be added to broths or moles. In Oaxaca, these little bundles of corn are used for the Mole Amarillo.
However you want to call them, I highly recommend you to add them into your food, it is the easiest and best way to add more flavour to any soup or broth and this is the case of this yummy chochoyota soup that I made the other day for my children. The recipe couldn’t be easier and after just thirty minutes, you will have an appetising soup perfect to feed the most difficult eaters (children).
Remember to leave your comment below, your feedback is very important to me.
Love,
Karla x
Sopa de Chochoyotas
Ingredients
- 1 cup nixtamilized corn flour Mexican corn flour
- 2 dried guajillos cleaned, stem and seeds off
- 4 tomatoes small
- 1 white onion small, peeled
- 1 garlic clove
- 2 cup fresh chopped spinach
- 3 cups water
- 1 tbsp salt
To garnish
- ½ cup sourcream
- ½ cup feta or queso fresco
Instructions
- Pour the water in a medium saucepan and add the tomatoes, onion, garlic and cleaned guajillos. Bring it to a boil and simmer for 15 minutes.
- While the vegetables are cooking, make the chochoyotas. In a bowl place the nixtamalised corn flour. Add ½ cup warm water and ¼ tsp salt. Mix well until forming a soft and moist dough.
- Divide the dough into little 5 g balls and make them perfectly round. Then with your index finger make the little crater in the middle. Once you have done all the dough. Set aside.
- After 15 minutes. take the vegetables out and place them in a blender, don't forget to add the guajillos. Blend everything until getting a smooth sauce.
- Add this sauce back into the water and season with salt. Add the chochoyotas, the fresh spinach and cook this broth for 10 more minutes
- Serve some of the broth in a bowl, add some chochoyotas and spinach. Garnish with a dollop of crema and crumbled feta cheese.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
