Chochoyones
Central American cornmeal dumplings.
MexicanOtherIntermediate25 minBy Northstar
Ingredients
Servings
4
- 2 cup Cornmeal
- 1 tsp Salt
- 1 cup Boiling water
- 2 tbsp Butter
- 0.5 cup Whole milk
- 4 cup Chicken or vegetable stock
- 2 tbsp Olive oil
- 1 onion Chopped
- 2 clove Garlic
Instructions
- 1
In a bowl, combine cornmeal and salt.
- 2
Pour boiling water over cornmeal and stir well.
- 3
Add butter and milk and mix until smooth.
- 4
Let cool until handleable.
- 5
Form small balls or dumplings with damp hands.
- 6
Bring stock to simmer in a pot.
- 7
Heat olive oil and saute onion and garlic.
- 8
Add to simmering stock.
- 9
Gently drop chochoyones into stock.
- 10
Simmer 15-20 minutes until cooked through.
- 11
Serve in broth.
Tags
mexicandumplingscornmealamericancentral american