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Pati's Mexican Table : TV Recipes

Pati Jinich dumplings

Chochoyotes de Canela
Makes about 15 chochoyotes

1 cup corn masa flour, such as Maseca
3/4 cup water
1 1/2 tbsp lard or vegetable shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.


Dear Pati –
I would just like to thank you for your show, it now a manditory view on saturdays for both my parents and I. My Mother is the traditional Mexican cook and enjoys all your new additions. Your reciepes are both easy and a great addition to our family. Thanks

I happened across this show at 2am- I was so happy! Your food is authentic… and I ran out this morning after seeing the show about cinnamon to get ingredients for the mole and dumplings! Can’t wait to try it tonight!

I love these and the amarillito mole that they accompany.

My husband and I could eat this weekly, and I’d recommend it (without the chicken) as a vegetarian meal and also as suitable for folks who are avoiding wheat flour. Too often they complain that their food has no flavour- these recipes would cure them of the no flavour problem.

Hi Pati!

Thank you for another wonderful recipe! I made these tonight and omitted the sugar and cinammon to add to a sopa azteca and they were great.

[…] right into the simmering stew but I recently came across a recipe on Pati’s Mexican Table for chochoyotes, basically a corn flour masa dumpling like the ones I’ve been making but with a dimple on one […]

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