Ingredients
1cup Corn Mesa Flour
3/4 cup water
1 1/2 tsp lard or vegetable shortening
1/4tsp ground cinnamon
1tsp kosher salt
1/2 tsp sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated. Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.