Sopa de Chochoyotes

Ingredients

• Masa Harina (Corn Masa Flour)

  200 g

  $0.56

• Olive oil

  2 tbsp

  $0.20

• Tinned tomatoes

  1 tin

  $1.10

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.02

• Oregano

  1 tsp

  $0.09

• Canned Pinto Beans

  1 tin

  $0.95

• Prepared Vegetable Broth

  1 litre

  $1.80

• Coriander

  1/4 bunch

  $0.15

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   In a bowl, mix masa harina with 1/2 teaspoon salt, 1 tablespoon olive oil, and roughly 180 ml warm water until a soft, pliable dough forms. Shape into 16 small balls, press a small indentation in the center of each with your thumb, and set aside.

2. 2

   Blend the tinned tomatoes, half the chopped onion, and garlic cloves until completely smooth.

3. 3

   Heat the remaining olive oil in a deep pot over medium heat. Pour in the blended tomato sauce and cook for 5 minutes until darkened in colour.

4. 4

   Add the vegetable broth, dried oregano, and rinsed pinto beans. Bring to a lively boil, then reduce heat to a gentle simmer.

5. 5

   Carefully drop the masa dumplings into the simmering soup one by one. Simmer gently uncovered for 15 to 20 minutes without stirring violently, until dumplings float and are tender throughout.

6. 6

   Season broth with salt to taste and ladle into bowls, garnished with chopped fresh coriander and thin slivers of the remaining onion.