In partnership withCacique®

Chorizo Chochoyotes in Pistachio Pipián Is the Perfect ‘Entry Mole’ for the Home Cook

published Oct 6, 2021
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Credit: Photo: Rikki Snyder; Food Styling: Brett Regot
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Credit: Photo: Rikki Snyder; Food Styling: Brett Regot

These tender nixtamal dumplings are perhaps the most underrated treats in the world of masa-based dishes. In Veracruz, you can find chochoyotes in a creamy black bean stew to boost its fortifying properties; in Oaxaca, you’ll find them floating in spicy mole amarillo. Consider them yet another trick up your sleeve in the masa kingdom.

Each chochoyote packs so much toasty and nutty flavor in such a delicate bite. The dumplings are shaped like tiny thumbprint cookies, poached gently, and seared until crispy. It’s the perfect base that lends itself to the ultra-savory chorizo.

Credit: Photo: Rikki Snyder; Food Styling: Brett Regot

When preparing authentic Mexican dishes, it’s best to use fresh, authentic ingredients. Family-owned Hispanic food brand Cacique® is as authentic as it gets. For over 45 years, they have purveyed high-quality cheeses, chorizos, cremas, and salsa. In this recipe, Cacique chorizo (we recommend using pork chorizo or soy chorizo) is cooked until crispy, then added to seasoned fresh masa — drawing inspiration from the traditional way of preparing them by adding asiento (chicharrón drippings).

The recipe comes just in time for Hispanic & Latinx Heritage Month. Celebrated annually from September 15 to October 15, it’s an important time to honor the impact of Latin culture in America — and the perfect opportunity to try your hand at using masa for more than just tortillas, which is one of the top Mexican food trends Cacique is predicting for the coming year.

The backdrop for these chochoyotes is a pistachio pipián, a variation of a green mole that comes together almost as quick as making salsa — except with the complexity of a long-cooked mole. Traditionally, pipián verde is made with pepitas; in this rendition of the dish, sweet and floral pistachios are used to add another dimension of richness.

Credit: Photo: Rikki Snyder; Food Styling: Brett Regot

The vibrant flavors of the fresh tomatillos, cilantro, and serrano welcome the briny, full-bodied Cacique Ranchero brand Queso Fresco. Together, all these components make an unforgettable composed dish that is elegant enough to serve for dinner or enjoy as a really nice lunch.

Credit: Photo: Rikki Snyder; Food Styling: Brett Regot

Chorizo Chochoyotes in Pistachio Mole Verde with Ranchero Queso Fresco Recipe

Prep time 45 minutes

Cook time 1 hour 15 minutes

Serves 4

Nutritional Info

Ingredients

For the pistachio mole verde:

  • 8 ounces

    tomatillos

  • 1/2

    small serrano pepper

  • 1/4

    small yellow onion

  • 1/4 cup

    packed fresh cilantro leaves

  • 1

    unpeeled clove garlic

  • 1/2 cup

    shelled, unsalted pistachios (about 2 1/2 ounces)

  • 1

    whole clove

  • 1

    (1/2-inch) cinnamon stick

  • 1 1/4 cups

    chicken or vegetable broth

  • 1 tablespoon

    vegetable oil

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    granulated sugar

For the chorizo chochoyotes:

  • 1

    (9-ounce) package Cacique Soy or Pork Chorizo

  • 2 quarts

    water

  • 1 tablespoon

    plus 1/2 teaspoon kosher salt, divided

  • 1 packed cup

    fresh masa (about 10 ounces)

  • 3 teaspoons

    vegetable oil, divided

  • 2 ounces

    Cacique Ranchero brand Queso Fresco cheese

  • 1/4 cup

    packed fresh cilantro leaves

  • 1 teaspoon

    freshly squeezed limed juice

Instructions

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Make the pistachio mole verde:

  1. Peel the husks from 8 ounces tomatillos. Rinse and dry the tomatillos. Trim the stem from 1/2 small serrano pepper, then halve lengthwise. Peel 1/4 small yellow onion. Pick 1/4 cup packed fresh cilantro leave

  2. Heat a 12-inch dry cast-iron skillet or a comal (griddle) over high heat. Add the tomatillos, serrano, onion, and 1 unpeeled garlic clove (turn a fan on!). Cook, turning often, until blackened in spots, about 10 minutes. Transfer to a bowl. When cool enough to handle, about 3 minutes, peel the garlic.

  3. Return the same skillet to low heat. Add 1/2 cup pistachios, 1 whole clove, and 1 (1/2-inch) cinnamon stick. Cook, stirring often, until the pistachios are lightly browned and the spices are fragrant, about 5 minutes. Remove the skillet from the heat.

  4. Transfer the toasted pistachios, cloves and cinnamon to a high-powered blender. Pulse until the pistachios are finely ground to a powder, about 5 to 6 pulses. Add the tomatillos, serrano, onion, garlic, cilantro, 1 1/4 cups broth, 1 tablespoon vegetable oil, 1 teaspoon kosher salt, and 1/4 teaspoon granulated sugar. Blend until smooth.

Make the chochoyotes:

  1. Heat the same skillet over medium-high heat. Add 1 package Cacique Chorizo and cook, breaking it up with a wooden spoon and stirring often, until lightly browned, cooked through, and crispy crumbles form, about 12 minutes.

  2. Remove the skillet from the heat. Transfer half the chorizo to a medium bowl and the remaining half to a plate. Wipe out the skillet with paper towels.

  3. Place 2 quarts water and 1 tablespoon of the kosher salt in a large saucepan and bring to a simmer over medium heat. Meanwhile, add 1 packed cup fresh masa, 1 teaspoon of the vegetable oil, and the remaining 1/2 teaspoon kosher salt to the bowl of chorizo. Knead with your hands or mix with a spatula until well combined and the mixture is no longer crumbly.

  4. Scoop the dough out into 40 portions (about 1 teaspoon each). Shape each portion into a 1 1/4-inch ball. Press a thumb into each ball to make an indentation. Place in a single layer on a rimmed baking sheet.

  5. Reduce the heat as needed so the water is gently simmering. Gently drop the chochoyotes one at a time into the simmering water. Boil for 1 minute to help the masa set. Turn off the heat. Using a slotted spoon, transfer the chochoyotes back to the baking sheet. Discard the water and dry the saucepan.

  6. Pour the pistachio mole into the same saucepan and bring to a simmer over low heat. Continue simmering, stirring frequently, until the flavors meld, about 20 minutes. The texture of the mole should be slightly thicker than heavy cream. Meanwhile, pan fry the chochoyotes.

  7. Heat the remaining 2 teaspoons vegetable oil in the wiped-out skillet over medium heat until shimmering. Add the chochoyotes on a single layer. Cook, tossing often with a spatula, until lightly crispy and cooked through, about 15 minutes. Meanwhile, thinly slice 2 ounces Cacique Ranchero brand Queso Fresco into wide sheets.

  8. Pick 1/4 cup packed fresh cilantro leaves and place in a small bowl. Add 1 teaspoon lime juice and toss to combine.

  9. To serve, pour about 1/2 cup warm pistachio mole onto each plate. Top with 10 chochoyotes on each plate. Drape slices of Cacique’s Ranchero brand Queso Fresco over the chochoyotes. Garnish with the reserved chorizo and cilantro.

Recipe Notes

Storage: Leftovers can be refrigerated in separate containers for up to 4 days.

Masa harina: To substitute masa harina for the fresh masa, mix 1 cup masa harina and 1 cup water in a bowl by hand or with a spatula until smooth. This yields 12 ounces masa, you will need 10 ounces for this recipe.