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Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly.

Lorrie Hulston Corvin
Recipe by Cooking Light April 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
5 servings (serving size: 1 cup soup and 2 chochoyones)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.

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  • To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.

Nutrition Facts

412 calories; calories from fat 19%; fat 8.5g; saturated fat 3.5g; mono fat 3.1g; poly fat 1.2g; protein 20.8g; carbohydrates 65.6g; fiber 18.4g; cholesterol 12mg; iron 6.2mg; sodium 1018mg; calcium 164mg.
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