Chochoyotes & Lentil Soup Recipe by Gabrielle Fisher
(UTSA Honors College Student)

Chochoyotes Ingredients:
1 cup instant masa flour
1 cup hot water
Pinch of salt

In a large bowl add instant flour and salt, then slowly add half the cup of hot water to form your masa. While kneading the masa, add the rest of the water as needed until it is a soft and hydrated ball. Once your masa has a smooth texture, create equal-sized balls that are approximately 15 grams each. Using your thumb or knuckle, press the center of each masa ball, creating a bowl shape. Fill a medium to a large pot with water and bring it to a simmer. Carefully place your chochoyotes in the pot and bring it to a boil. Cook them for 10-15 minutes; you will know they are done when they float to the top.

Lentil soup ingredients:
2 Roma tomatoes
Half of a white onion
2 garlic cloves
1 guajillo pepper, deseeded & hydrated in hot water
1 chipotle pepper
2 tsp of adobo seasoning
4 tsp of tomato bouillon
3 cups water
Pinch of Mexican dry oregano
1/4 tsp salt
Onion and garlic powder is optional

Add all of the ingredients to a blender, and puree the mixture until it is thoroughly incorporated. Pour the soup mixture into a large pot, add 3 cups of water, and bring it to a slow simmer. Slowly add ¾ cup of rinsed lentils and cover the pot for 15-20 minutes, or until the lentils have cooked through. Once the lentils are cooked, add your chochoyotes into the pot, and it is ready to be served.

Footage courtesy of Gabrielle Fisher
Video editor- Marcela Montufar Soria
Multimedia Editor- Kaitlyn Rosas

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