Masa dumplings

Chochoyones or Chochoyotes are traditional Mexican corn dumplings made with masa dough and various cooking herbs. They are typically eaten with soups and

Chochoyotes are easy Mexican dumplings made with corn masa and are gluten free dumplings perfect for soups. They are quick and easy

Not exactly steamed tamales, but the next best thing, in my opinion! If you enjoy tenderly cooked masa in a warm broth, you must try this recipe!

Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”

These dumplings will add a tasty, rustic, Mexican flair to your soup or stew. I’ve been reading that there are many regional variations, mostly in the state of Oaxaca, Mexico. Achiote, oni…

This Mexican soup combines traditional masa with simple ingredients to make a corn dumpling in chicken soup loaded with fresh vegetables. When you think of Mexican food, you probably don’t envision a masa ball soup. The truth is, masa is something that most Mexican or Mexican American families have in their pantry – call it acontinue reading...

The recipe I am giving you here, was tested in my kitchen until I nailed down all the elements I enjoyed in the different versions: fluffy masa balls flavored with cheese, an abundance of Chipilí­n leaves in the broth but not in the masa balls, sweet crunchy corn seasoned along with the onion that makes the base of the soup, and cooking the masa balls in the soup so that as they cook, they thicken the broth. I find that extra thick broth to be irresistible. It almost resembles atoleor a very…

This tesmole recipe is made with chicken simmered in a hearty sauce with vegetables and corn dumplings called chochoyones. A traditional and authentic Mexican

Chochoyotes are Mexico’s answer to the dumpling, they are these little round balls of corn masa with a crater in the middle that are typically cooked in brothy soups—a match made in heaven.

How to make chochoyotes, little hand-formed disks of masa that thicken any soup or broth they're cooked in.