Ingredients
Dough
- 1 cup masa harina
- 1 teaspoon fine salt
- 1 cup warm water
Vegetable Soup
- 4 Roma tomatoes
- ½ medium white onion
- 2 cloves garlic
- 2 teaspoons vegetable bouillon
- 1 cup water
- 1 tablespoon olive oil
- 1 large carrot, peeled and diced into ½-inch pieces
- 5 cups vegetable broth
- 1 zucchini, quartered and sliced
- ½ cup yellow corn
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 5 sprigs cilantro
Garnishes
- Queso fresco
- Fresh lime juice
- Avocados, sliced or diced
Instructions
- Prepare the dough: In a large bowl, mix the masa harina and fine salt until combined. Gradually pour in the warm water and mix with a fork or your hands until a soft dough forms that is no longer sticky.
- Form chochoyotes: Divide the dough into 16 small portions, then roll each into a ball. Using your thumb, gently press an indentation into the center of each ball to form small dumplings. Cover them with a damp paper or kitchen towel to keep moist while preparing the soup.
- Blend tomato base: In a blender, combine the Roma tomatoes, white onion, garlic cloves, vegetable bouillon, and 1 cup water. Blend until you have a smooth mixture.
- Sauté carrots: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and sauté for 2 to 3 minutes, until they begin to soften.
- Cook tomato mixture: Pour the blended tomato mixture into the pot with the carrots and cook for about 5 minutes, allowing the flavors to meld.
- Add vegetables and seasoning: Stir in the vegetable broth, zucchini, yellow corn, ground cumin, dried Mexican oregano, kosher salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook chochoyotes: Gently drop the prepared masa balls into the simmering soup. Add cilantro sprigs on top, cover the pot, and cook for 15 minutes until the chochoyotes and vegetables are tender and fully cooked.
- Final seasoning and garnish: Taste the soup and adjust salt if necessary. Serve hot in bowls and garnish with fresh lime juice, crumbled queso fresco, and sliced or diced avocados for a creamy finish.
Notes
- Make sure the masa dough is not sticky; if it is, add a little more masa harina to achieve the right consistency.
- Pressing an indentation in the chochoyotes helps them cook evenly and absorb more broth flavor.
- If you prefer a spicier soup, add chopped jalapeños or a dash of chili powder when cooking the vegetables.
- Use fresh vegetable broth for the best flavor, or substitute with low-sodium broth.
- Leftover chochoyotes can be refrigerated and reheated gently in broth the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
