Follow our recipe and prepare a chochoyote soup, typical of the state of Oaxaca.
INGREDIENTS
To prepare the chochoyote soup you will need: 5 baby corn 1 medium onion, minced 1 clove of minced garlic 1 tablespoon of corn oil 8 guides of tender pumpkin, cut into small pieces 20 pumpkin flowers that are well cleaned and chopped 6 young zucchini sliced into quarters 4 tablespoons of chepils leaves to taste.
For the chochoyotes: 250 grams of fine dough for tortillas 2 tablespoons of lard to taste.
To accompany: Lemons halved
PREPARATION
The soup: Three corn on wheels are sliced and the other two are cut in half and cooked in approximately three liters of water and salt to taste. In the oil, add the onion and garlic and add the water where the corn was cooked, the pumpkin guides, the flowers, the zucchini, the chepil leaves, the corn on wheels and salt to taste. The other two corn kernels are shelled, ground with a little of the previous broth, strain and add to the soup to thicken. The chochoyotes are made and added little by little to the soup; are left to cook over low heat.
The chochoyotes: The dough is stirred with the butter and salt; They are made into small balls and with the finger a hole is made in the center.
PRESENTATION
It is served very hot in a tureen and is served with a worm sauce placed in a sauce boat or, failing that, with pasilla chili sauce and sliced lemons.
chochoyote soup
