Chochoyote Tapatío

Introduction to Chochoyote Tapatío

Chochoyote Tapatío is a traditional Mexican dish that originates from the vibrant culinary scene of Guadalajara, located in the state of Jalisco, Mexico. Known for its rich flavors and cultural significance, this dish combines the simplicity of chochoyotes, which are small, round dumplings made from masa harina, with the zesty and spicy flavors that the region is famous for. Chochoyotes are often integrated into soups or stews, providing a hearty texture that complements the bold spices. This dish captures the spirit of Mexican home cooking, bringing families together to enjoy a meal that is both comforting and flavorful.

Ingredients

• Masa harina - 2 cups
• Water - 1 1/4 cups
• Salt - 1 teaspoon
• Pork shoulder, cubed - 1 lb
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Onion, chopped - 1 medium
• Tomatoes, diced - 2 large
• Chili powder - 2 tablespoons
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Chicken broth - 4 cups
• Lime - 1, for serving
• Cilantro - 1 bunch, chopped

Preparation

Preparing the Chochoyotes

1. In a large mixing bowl, combine the masa harina, water, and salt. Mix until a smooth dough forms. The dough should not be sticky, and it should hold together when pressed.
2. Divide the dough into small, walnut-sized balls. With your thumb, press a small indent into the center of each ball. This helps them cook evenly and absorb flavors.
3. Cover the prepared chochoyotes with a damp cloth to prevent them from drying out while you prepare the stew.

Cooking the Stew

1. Heat the vegetable oil in a large pot over medium heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes.
2. Add the garlic and onion to the pot, sautéing until the onion becomes translucent and fragrant, approximately 3 minutes.
3. Stir in the tomatoes, chili powder, cumin, and oregano. Cook while stirring frequently, for 5 minutes, until the tomatoes soften.
4. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook for 30-40 minutes or until the pork is tender.
5. Gently drop the chochoyotes into the pot, ensuring they are submerged in the broth. Let them simmer for another 15 minutes or until they are cooked through and tender.
6. Check for seasoning and add more salt if necessary.

Serving the Chochoyote Tapatío

Spoon the stew into bowls and garnish with a generous amount of freshly chopped cilantro and a squeeze of lime juice for added zest. The chochoyotes should have a soft, chewy texture that pairs perfectly with the rich, savory stew. Serve with additional lime wedges on the side to customize each bowl to taste.

This dish pairs well with corn tortillas or crusty bread to soak up the delicious broth. Enjoy your Chochoyote Tapatío with friends and family for an authentic taste of Mexico right at your table.