Masa Chochoyotes with Nopales Guisado

Welcome back food family!

If you’ve ever had dumpling soup 🍜 you’re going to love this recipe. And if you haven’t… well, hoy es tu día, mi reina.

This guisado brings together tender chicken, bright green nopales, and the real stars of the show—chochoyotes, those adorable little masa dumplings with a thumbprint in the middle, like they’re saying, “Mira, I’m cute AND delicious.”

The red salsa is bold but not too spicy, the kind that warms your chest without making you question your life choices. It’s the kind of dish that makes the whole house smell like someone’s abuelita is visiting—minus the unsolicited comments about your laundry pile. 😅

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Masa Chochoyotes with Nopales Guisado

"Where Masa Meets Memory” – Food Origins

Chochoyotes go way back—pre‑Hispanic back. These little masa spheres have been floating in broths and moles long before any of us were stressing about Wi‑Fi passwords or whether the chicken is thawed.

In Oaxaca, they cozy up inside rich moles. In Veracruz, they hang out with black beans. In central Mexico, they show up in chicken stews like the dependable cousins who always bring something good to the potluck.

They’re basically mini tamalitos that decided to live their best life in broth instead of a corn husk. And honestly… same. 🌽✨

“Stirring Up My Heart” – My Inspiration to Make It

I made this dish because sometimes you just want something comforting, filling, and a little dramatic—like a telenovela but edible.

Nopales always remind me of Mexican moms saying things like, “El nopal es noble, mija. It feeds you, it cleans you, and it doesn’t talk back.” And they aren't wrong.

Rolling each chochoyote felt like a tiny meditation. A little masa, a little pinch of salt, a little thumbprint—like leaving your signature on something that will feed the people you love.

And let’s be honest… watching them plop into the simmering salsa is oddly satisfying. Like, “Sí, mijito, go swim. Go live your best life.” 😌

“The Last Spoonful Says It All” – In Conclusion

This Masa Chochoyotes with Nopales Guisado is the kind of meal that makes everyone at the table quiet for a moment—not because they’re mad, but because they’re too busy enjoying it.

It’s hearty, earthy, comforting, and full of history. A dish that tastes like home, even if you’re far from where your story started.

Give it a try, and when you make those little masa dumplings, don’t forget the thumbprint. It’s not just tradition—it’s your personal stamp that says, “This was made with love… and maybe a little chisme.” 💛🍲🌵

Servings: 8

Salsa Ingredients:

• 8 Guajillo Peppers, seeds & stems removed

• 6 to 10 Chile de Árbol Peppers

• 6 Tomatoes

• 1 small Onion

• 2 Garlic Cloves

• 1/2 tsp Cumin

• 1/2 tsp Dry Epazote

• 1/2 tsp Mexican Oregano

Chochoyote Ingredients:

• Corn Masa

• Water

• Salt

• Cilantro, chopped

Other Ingredients:

• 4 Chicken Breasts, cubed

• Nopales, sliced -fresh, canned or bottled

• Chicken Bouillon

• Oil (aguacate, canola or vegetable)

Instructions:

• In a pot over medium heat, boil the GUAJILLO, DE ARBOL PEPPERS, TOMATOES, ONION, GARLIC CLOVES in enough water so the veggies are fully covered. Once softened, about 5 to 8 minutes, add the veggies to the blender along with the CUMIN, EPAZOTE and OREGANO. Blend into a smooth salsa consistency. Set aside.

• Slice and boil the NOPALES in enough water so they are well submerged until fully cooked. About 10 minutes. Remove them from the water. Set aside. Alternatively, you can use canned or bottled nopales. Make sure to rinse them in cold water once removed from the packaging. Set aside.

• Cut the CHICKEN BREAST in cubes and boil over medium heat in enough water so they are fully covered. About 8 to 10 cups and 2 to 3 tablespoons of chicken bouillon until fully cooked. Save the broth. Set aside.

• Prepare the MASA by hand for the chochoyotes per package instructions. Mix in the salt and cilantro.

• To make the chochoyotes, separate about 15 to 20 grams of masa. Place it in the palm of your hands. Use a circular motion to roll into a dough ball. Softly press your thumb in the center of the dough ball. Repeat this process until you've finished all the masa.

• Add and soft boil the chochoyotes over medium low heat in the same pot with the chicken broth that you saved earlier. The water just needs to be hot enough to softly cook the chochoyotes. Use a spoon to move them around the broth until fully cooked, approximately 5 to 8 minutes. Set aside.

• In a pan over medium heat add 2 to 3 tablespoons of OIL. Once hot add the salsa. Be careful as it does tend to splatter. Add about 2 to 3 cups of the chicken broth. Keep tossing with a spoon until fully cooked. Approximately 5 minutes.

• Add the CHOCHOYOTES, CHICKEN and NOPALES to the salsa. Softly mix with a spoon to incorporate all the ingredients. Salt to taste. You can also season with chicken bouillon. Cover the pot, lower the heat to low and let it simmer for approximately 5 minutes. Serve hot. Enjoy!