Cheesy Chochoyotes With Chicken And Enchilada Sauce

1. 1

   Mix all ingredients except cheese until well incorporated, and knead until the mixture is the texture of modeling clay, homogeneous and smooth.

2. 2

   Allow mixture to rest at room temperature for 30 minutes to an hour.

3. 3

   With moistened hands, roll mixtures into walnut-sized balls, tucking a nugget of cheese into the center of each ball. Be sure any cheese has been fully encapsulated by masa.

4. 4

   Drop dumplings into simmering sauce or soup (recipe follows) and allow to simmer for ten to fifteen minutes. Don't be afraid to gently stir the sauce to keep it from sticking -- the dumplings are sturdier than they seem and will survive gentle manipulation even while they cook.

5. 5

   Melt butter in large, wide pan with lid. (I use my chicken-frying pan.) Saute onions until golden in butter over a medium flame.

6. 6

   Add garlic and flour, and stir and fry a few minutes until flour has started to turn golden and lost its raw aroma.

7. 7

   Add spices and liquids (including tomatoes, but save the cilantro for garnish) and turn down heat to a simmer. Simmer, stirring occasionally, until sauce is rich and delicious.

8. 8

   Turn down heat until sauce is barely simmering. Scatter chochoyotes into sauce and cover pan, simmering for 5 to 10 minutes. Add cooked chicken breasts and allow to simmer for another 5 minutes or so until heated through and flavored with sauce.

9. 9

   Serve one chicken breast, a few chochoyotes, and a ladleful or two of sauce to each diner. Mince or tear cilantro and scatter over, along with any cheese that didn't make it into the dumplings. Enjoy!

No additional tips available.