The squash soup with chochoyotes is a traditional and comforting dish from Mexican cuisine. Made with fresh ingredients like squash blossoms and corn, it features a delicious thick base with masa and is complemented with small chochoyotes for a special touch. Perfect to share with family.
The squash soup with chochoyotes is a comforting and delicious dish, ideal for enjoying with family.
The fresh flavors of the squash and chochoyotes blend harmoniously with the broth and vegetables, creating a unique and flavorful combination.
Once you try this soup, it will surely become one of your favorite recipes to share on any occasion.
Squash Soup with Chochoyotes
Ingredients
2 ½ liters of Salted water
12 Tender zucchini squash
5 Tender corn cobs
6 Tender zucchini, sliced thick
4 tablespoons of Chepil leaves
3 Garlic cloves
1 Onion
1 A bunch of squash blossoms, clean and well washed
Oil
1 pinch of Salt
Chochoyotes
¼ kilogram of Tortilla dough
2 tablespoons of Lard or pork fat
1 pinch of Salt
Preparation
Step 1 : To prepare the squash soup with chochoyotes, start by boiling the corn cobs in enough salted water.
Step 2 : Then, in a skillet with hot oil, fry the garlic and sliced onion.
Step 3 : Next, add the broth in which the corn was cooked, the cleaned squash and husks cut into pieces, the zucchini slices, the squash blossoms, and the chepil leaves.
Step 4 : Mix the masa with the lard and salt to taste, and form small balls with a cavity in the center to help them cook better.
Step 5 : Add these balls to the soup, one by one, and let them cook over low heat.
Step 6 : Shell two corns and grind them with a cup of broth to make a mixture, then add it to the soup to thicken it.
Step 7 : Finally, serve the soup with pasilla chili sauce and sliced limes.
Step 8 : This recipe makes 8 servings.
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