Print

ChochoYotes – Mexican Masa Dumpling Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, traditional Mexican soup featuring soft masa dumplings (chochoyotes) gently simmered in a rich tomato-guajillo broth. This comforting dish is hearty, flavorful, and perfect for warming the soul.

Ingredients

Scale
  • For the Dumplings (Chochoyotes):
  • 2 cups masa harina (corn flour for tortillas)
  • 1 ½ cups warm water (adjust as needed)
  • ½ tsp salt
  • 2 tbsp lard or vegetable oil
  • For the Soup:
  • 2 tbsp vegetable oil
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 3 medium tomatoes, roasted or boiled, blended
  • 2 dried guajillo chiles, rehydrated and blended
  • 4 cups chicken or vegetable broth
  • 1 tsp cumin powder
  • ½ tsp oregano
  • Salt & pepper to taste
  • Optional: shredded chicken or pork for extra protein
  • Garnish:
  • Fresh cilantro, chopped
  • Lime wedges
  • Crumbled queso fresco (optional)

Instructions

  1. Make the Masa Dumplings: In a bowl, combine masa harina, salt, and lard or oil. Gradually add warm water, kneading until smooth and pliable. Roll into small walnut-sized balls and press a slight dimple into each with your thumb.
  2. Prepare the Broth: Heat oil in a large pot over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic and cook for 1 minute more.
  3. Add the blended tomatoes and guajillo chile. Cook for 5–7 minutes until thickened and reduced slightly.
  4. Pour in the broth and add cumin, oregano, salt, and pepper. Bring to a gentle simmer.
  5. Cook the Dumplings: Carefully add chochoyotes to the simmering broth. Avoid stirring too much to prevent breaking. Cook uncovered for 15–20 minutes, or until dumplings float and are firm.
  6. If using shredded chicken or pork, stir it in during the last few minutes of cooking and let it warm through.
  7. Serve: Ladle soup into bowls with dumplings in each serving. Garnish with cilantro, queso fresco, and lime wedges. Serve hot.

Notes

  • Dumplings can be made ahead and refrigerated for up to 24 hours.
  • Use vegetable broth for a vegetarian version of the soup.
  • Roast tomatoes and garlic before blending for extra depth and smokiness.
  • Adjust chile quantity for more or less heat depending on preference.

Nutrition

Find it online: https://yumfoodusa.com/chochoyotes-mexican-masa-dumpling-soup/