Chochoyotes are the Mexican masa dumplings you didn’t know you were missing. Soft, pillowy, and full of warm corn flavor, they make any bowl of soup feel like a complete meal.
A Note from Isabel
Chochoyotes are basically Mexico’s answer to dumplings, little masa balls with a thumbprint in the center that get dropped straight into a simmering broth and cooked until they’re soft, pillowy, and full of that warm, nutty corn flavor. This recipe has them in a simple vegetable soup, and the whole thing is ready in about 40 minutes.
I came across chochoyotes while developing recipes with masa harina, and I’ll be honest, I had never eaten them growing up. My family is from northern and central Mexico, where you’re more likely to find flour tortillas than masa dumplings in a bowl of soup. But the first time I tried them, I was completely hooked and basically ran to my kitchen to figure out how to make them. Now they’re one of my favorite things to do with masa harina, right up there with tlacoyos, tetelas, and gorditas.
What Are Chochoyotes?
Chochoyotes are small corn masa dumplings that are traditionally cooked in a simple broth or soup. They’re soft and pillowy with a warm, nutty flavor, similar to flour dumplings but with that distinct masa taste. Each one gets a small indentation pressed into the center, which helps them cook evenly all the way through.
They’re a staple in southern Mexico, particularly in Oaxaca and Veracruz, and they go great in just about any brothy soup. Think of them like a hearty, gluten-free alternative to noodles or flour dumplings.
Ingredients You’ll Need
Here’s a quick rundown of some of the ingredients I used and why. You can see the full recipe card at the bottom of this post.
| Ingredient | Why It Works / Notes |
|---|---|
| Masa harina | The base for the chochoyotes. It’s the same stuff you’d use for corn tortillas. Any brand will work. I like Masienda and Maseca. |
| Roma tomatoes, white onion, and garlic | Blended together to make the flavor base of the soup. Roma tomatoes are meatier and less watery than other varieties, which gives the broth more body. |
| Vegetable bouillon | Adds a concentrated savory flavor to the blended tomato base. Chicken bouillon works too if you’re not keeping it vegetarian. |
| Vegetable broth | Makes up most of the liquid. You can swap in chicken or beef broth if that’s what you have. |
| Carrot | Goes in first since it takes the longest to soften. Dice it small so it’s tender by the time everything else is done. |
| Zucchini and corn | Added later so they don’t get mushy. Feel free to swap in whatever vegetables you have. Green beans, bell pepper, and potatoes all work well. |
| Cumin and dried Mexican oregano | The two spices that give this soup its depth. Mexican oregano has a more pronounced, slightly citrusy flavor than Italian oregano, so don’t swap them if you can help it. |
| Cilantro | Dropped in as sprigs while the soup cooks, then removed before serving. Adds a subtle herby note. Swap for epazote if you have it, or just leave it out. |
How to Make Chochoyotes
Make the dough. Mix the masa harina and salt in a large bowl, add the warm water, and mix until a soft dough forms that feels like play dough. Divide into 16 portions and roll into balls.
Shape the chochoyotes. Press your thumb into the center of each ball to create a small indentation. Cover with a damp paper towel while you make the soup.
Build the soup. Blend the tomatoes, onion, garlic, bouillon, and water until smooth. Sauté the carrots in olive oil for 2 to 3 minutes, add the blended tomato mixture and cook for 5 minutes, then add the broth, zucchini, corn, spices, and bring to a gentle simmer.
Add the chochoyotes and serve. Drop the chochoyotes into the simmering soup, add the cilantro sprigs, cover, and cook for 15 minutes until they float to the surface. Serve topped with queso fresco, lime, and avocado.
Recipe Tips
- Keep the chochoyotes covered. Once you shape them, cover them with a damp paper towel or kitchen towel while you prep the soup. Masa dries out fast and dry dumplings can crack or fall apart in the broth.
- Watch your heat. The broth should be at a gentle simmer when you add the chochoyotes, not a rolling boil. Too much heat and they’ll start to break apart.
- They’re done when they float. After about 15 minutes, the chochoyotes will rise to the surface. That’s your sign they’re cooked through.
- The dough should feel like play dough. When you’re mixing the masa, you’re looking for a soft, pliable dough that holds together without sticking to your hands. If it’s crumbly, add water a little at a time. If it’s sticky, add a little more masa harina.
Variations
Once you’ve got the basic chochoyotes down, there are a lot of ways to make them your own.
- Mix herbs into the dough. Some people like to knead chopped cilantro or crumbled hoja santa leaves directly into the masa before shaping. It gives the dumplings a subtle herby flavor that works really well in a brothy soup.
- Swap the veggies. Feel free to use whatever you have on hand. Diced bell peppers, green beans, and potatoes all work well. I’d stick to no more than 3 different vegetables so the chochoyotes stay the star.
- Add protein. Stir in some shredded chicken, black beans, or chickpeas to make it a heartier meal.
- Use a different soup base. Chochoyotes work in just about any brothy soup. Just add them when there’s 15 to 20 minutes of cook time left. They’re great in chicken tortilla soup, black bean soup, or sopa de lima.
Frequently Asked Questions
Where do chochoyotes come from?
Chochoyotes are a staple in southern Mexico, particularly in Oaxaca and Veracruz. They’re traditionally cooked in a simple broth or soup.
What do chochoyotes taste like?
They have a light, soft texture with a warm, nutty corn flavor, kind of like a corn tortilla in dumpling form.
Why did my chochoyotes fall apart?
Two common culprits: too much water in the dough, or the broth was boiling too hard when you added them. The dough should feel like play dough and the broth should be at a gentle simmer, not a rolling boil.
Can I use fresh masa instead of masa harina?
Yes! If you have access to fresh masa, use it in place of the masa harina and water. You may need to adjust the amount slightly depending on how wet the masa is.
Serving SuggestionsÂ
The soup is already pretty complete on its own, but toppings are where it gets really good. Here’s what I like to pile on:
- Queso fresco or cotija cheese
- Chopped cilantro and diced red onionÂ
- Salsa macha
- Sliced avocados
- Fresh lime juiceÂ
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, transfer to a pot and warm over medium heat, adding a splash of broth if it’s thickened up.
I don’t recommend freezing these. The chochoyotes get gummy once they thaw and lose that soft, pillowy texture.
More Masa Harina Recipes
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Mix the masa harina and salt in a large bowl until combined. Pour in the water and mix with a fork or your hands until a dough forms and is no longer sticky.
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Divide the dough into 16 small portions, then roll each into a ball. Using your thumb, press gently in the middle of each ball to create a small indentation. Cover the chochoyotes with a damp paper towel or kitchen towel while you prepare the vegetable soup.
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In a large blender, add the tomatoes, onion, garlic, vegetable bouillon, and water. Blend until smooth.
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrots and sauté for 2-3 minutes until they start to soften. Pour in the blended tomato mixture and cook for an additional 5 minutes.
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Add the broth, zucchini, corn, cumin, oregano, salt, and black pepper. Bring everything to a boil, then reduce the heat to a simmer. Gently drop the prepared chochoyotes into the pot and top with cilantro sprigs. Cover and cook for an additional 15 minutes until the vegetables and chochoyotes are tender and cooked through.
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Taste and adjust seasoning if needed. Serve in bowls and garnish with lime juice, queso fresco, and sliced avocados.
Prevent your screen from going dark
- Vegetables. Feel free to use any veggies you have on hand. Diced bell peppers, green beans, or even potatoes make great additions. Chochoyotes are the star of the show, so I recommend not adding more than 3 different types of veggies.
- Add protein. Add some shredded chicken, beans, or even chickpeas to your soup for an extra hearty dish.
Serving: 1serving | Calories: 213kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1685mg | Potassium: 504mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3901IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.