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.
