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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