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How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn

How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn

Besides your masa harina, you’ll need water, salt, and some sort of fat. You’ll still need to mix in fat and salt, but the fresh masa is a lot more convenient, and more important, there’s nothing better than the taste and texture of fresh masa. As for forming the dumplings: Chochoyotes have a distinctive shape, and I’m convinced that whoever first made them was a design genius. I usually form all my masa dough balls first before I start adding the dimples. When the dough is soft and supple all the way through with no raw, granular spots, the dumplings are done.

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