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Sopa de Chochoyotas

Servings 4 people
Prep Time 15 mins
Cook Time 30 mins


  • 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


  • 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.
Course: Soup
Cuisine: Mexican
Keyword: mexican food, soup, guajillo, chochoyotas