Sopa de Verduras con Chochoyotes
La Comida (The Midday Guisado Pot)
Tear open a bag of Maseca to roll the chochoyotes, skipping the hunt for specialty herbs to instead slice a standard supermarket zucchini straight into the simmering broth. These masa dumplings rely on two secrets to achieve the taste of Oaxaca—the thumbprint divot pressed into the dough to catch the tomato broth, and the savory smoke of rendered pork fat; standard bacon fat serves as a fierce substitute for traditional asiento. Drop the heat, cover the heavy Dutch oven, and serve the tomato-soaked dumplings.
Ingredients
- Roma tomatoes3 large
- white onion1/2 med
- garlic2 med clove
- neutral oil1 tbsp
- chicken broth6 cup
- carrots2 med
- chayote1 med
- zucchini2 small
- green beans1 cup
- fresh corn1 large ear
- fresh cilantro4 sprig
- kosher salt1 tsp
- masa harina1 cup
- kosher salt1/2 tsp
- bacon fat2 tbsp
- fresh epazote2 tbsp
- warm water3/4 cup
- lime1 med
Method
- 01
Blend the tomatoes, onion, and garlic with a splash of water until completely smooth.
This forms the recaudo, the essential flavor base of traditional Mexican soups.
- 02
Heat the oil in a large heavy-bottomed pot over medium-high heat and fry the tomato puree until it darkens to a deep red and smells highly fragrant, about five to seven minutes.
This crucial step cooks out the raw onion flavor and concentrates the umami.
- 03
Pour in the broth, add the carrots and chayote, and bring the liquid to a steady simmer for ten minutes.
- 04
Whisk the masa harina and salt together in a bowl, rub in the melted bacon fat and herbs, and gradually knead in the warm water until you have a smooth, pliable dough.
Bacon fat is the fiercely guarded diaspora trick that replicates the smoky, savory depth of traditional Oaxacan asiento.
- 05
Pinch off ping-pong-sized pieces of dough, roll them into balls, and press a deep dimple into the center of each with your thumb or pinky.
This 'belly button' ensures the dense, gluten-free dough cooks evenly and acts as a tiny bowl to catch the rich tomato broth.
- 06
Reduce the soup to a bare simmer, add the zucchini, green beans, corn, and cilantro sprigs, then gently drop in the chochoyotes one by one.
Do not stir vigorously once they are in the pot, or the delicate masa dumplings will disintegrate into a thick gruel.
- 07
Partially cover the pot and let it simmer undisturbed for fifteen to twenty minutes until the dumplings firm up and float to the surface.
As they cook, the dumplings release a small amount of cornstarch, giving the broth a comforting, velvety body.
- 08
Ladle the hot soup and dumplings into deep bowls and serve immediately with fresh lime wedges.
Notes
Herb Substitutions
If you cannot find fresh epazote at your local Latin market, fresh cilantro is a culturally appropriate alternative that still delivers incredible flavor to the dumplings.
Chayote Alternatives
If chayote is unavailable in your local produce section, simply substitute one extra zucchini or yellow summer squash.
From Cook Oaxacan in America.