Comforting Chicken Tesmole with Masa Dumplings
A deeply satisfying and hearty Mexican chicken broth thickened with fresh corn masa, loaded with tender garden veggies and delicious savory dumplings.
70 min
Easy
Mexicana
4 servings
The story behind
I cannot even begin to tell you how much I craved this beautiful soup. The very first time I ever tried it was on a super rainy afternoon in the central region of Veracruz. I was literally shaking from the cold, so a close friend brought me to her mother's kitchen, where a huge pot was bubbling away on the stove. The rich scent of fresh epazote mixed with sweet corn caught my attention instantly. She explained to me that tesmole is a very traditional homestyle stew shared between Veracruz, Puebla, and Oaxaca; its magic relies on thickening the broth with corn dough and adding those distinct little dumplings with a dimple in the center called chochoyotes. For me, the perfect time to enjoy it is for lunch on a brisk, cloudy day when you truly need a meal that warms you from the inside out. Pair it with some fried dried chilies on the side if you like an extra kick of heat, and squeeze a whole lime to make the flavors pop. To drink, an ice-cold hibiscus water contrasts the heat of the soup beautifully.
Instructions
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1Boil the fresh tomatoes and serrano peppers in a small pot with water until soft, then blend them until completely smooth.
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2In a large heavy pot, heat a splash of oil and sear the strained tomato salsa for about 5 minutes until it deepens in color.
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3Pour in the chicken broth, then toss in the fresh corn kernels, sliced carrots, and cubed potatoes, letting it simmer over medium heat until the veggies start softening.
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4Meanwhile, prepare the chochoyotes by mixing the corn masa dough with the pork lard and a pinch of salt; shape into small spheres and press your pinky finger in the center to create a dimple.
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5Dissolve a tiny piece of corn masa in half a cup of cold water and pour it right into the simmering broth, stirring well to give it a slightly thick consistency.
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6Add the pre-cooked chicken pieces, the fresh epazote sprig, and carefully drop the masa dumplings one by one into the boiling broth so they lock their shape.
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7Cover the pot, turn the heat down to low, and let it cook gently for another 15 minutes until the dumplings float up to the top and are fully cooked, then serve hot.
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