PATI'S MEXICAN TABLE

June 4, 2011 11:30 AM
Chochoyotes: Corn Masa Dumplings
CINNAMON AND CORN MASA DUMPLINGS
Chochoyotes de Canela
Makes about 15 chochoyotes

INGREDIENTS
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

TO PREPARE
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.