Chochoyote

In today's world, Chochoyote has become a topic of great importance and interest to a wide variety of people. Whether we are talking about a person's daily life, a current topic, or a historical event, it is impossible to ignore the relevance and influence that Chochoyote has on our lives. In this article, we will explore in detail the different aspects related to Chochoyote, analyzing its impact on society, its evolution over time and the implications it has for the future. From its importance on a personal level to its influence on a global level, Chochoyote is a topic that deserves our attention and reflection.

Chochoyote (also called chochoyota, chochoyo or chochoyón) is a small, round masa dumpling with a central dimple made by pressing a finger into the dough. The dumplings, which may be baked or boiled in broth, are commonly served with the dish Mole Amarillo from Oaxaca.

Preparation

Mix and knead one part of water and one part of corn flour to make the corn dough. Salt and lard are added. The lard helps to harden the dough and adds flavor. It is also frequently flavored with some herb, such as epazote, hoja santa, avocado leaf, cilantro, parsley or chipilín. With the hands, form small balls of 2 to 3 cm in diameter, flatten them slightly and with the finger make an indentation so that the dough cooks better. They are added raw to the stew, adding a lot of flavor and thickening it slightly.

References

  • Muñoz Zurita, Ricardo. Small Larousee of Mexican Cuisine. (2013). ISBN 9786072107373
  1. ^ Ruiz, Alejandro; Altesor, Carla (2021). The Food of Oaxaca. Knopf Doubleday. pp. 203–204. ISBN 9780525657309. Retrieved 7 June 2023.
  2. ^ "Son como mini-tamalitos que se comen en caldo: los chochoyotes". aboutespanol. Retrieved 2022-10-16.

External links

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