Place masa harina in a bowl, add salt, cilantro, and lard (or oil).
Add water little by little and mix with your hands until all ingredients are combined.
Knead for 1 minute until a soft dough forms.
Shape the dumplings
Wet the tips of your fingers with a little bit of water, then spread the moisture on the palms of your hands.
Pinch a bit off the dough and using the palms of your hands, make a small ball about 1-inch (2.5cm) in diameter.
Lightly press your thumb in the center of the ball to form a small crate.
Place the raw dumpling on a plate and repeat the steps until all masa dough is used.
How To cook
Carefully add chochoyones one by one into the simmering broth of your choice. Don’t stir immediately or they will fall apart.
Bath them with the hot broth and then gently stir them to cook.
Chochoyones will be ready after 15 minutes.
Notes
Lard should be soft before adding it to the bowl, so it will be easier to combine with the rest of the ingredients.
Add water gradually. Some masa harina brands need less water or more to create the dough. So pay attention to this when kneading the dough and add water as the flour “calls” for it.
Don’t be discouraged if the dumplings don’t come out perfectly shaped, just keep practicing and you’ll see you will get better and better.
Don’t worry if one or two pieces fall apart, this can happen, to prevent this read our suggestions below.