6 oz corn masa for tortillas
2 tablespoons reduced poultry roasting drippings (if available)
1/2 teaspoon baking powder
salt to taste
In the bowl, mix all the ingredients together. Turn the dough out
onto a work surface. Using the palms of your hands, roll the dough into
a "log" about 18 inches in length.
Using a small knife, cut the log into 18 small equal pieces. Roll
each into a ball about 1 inch in diameter. Place each masa ball in the
palm mof your hand and make an indentation in its center with your
index finger. Repeat the process for each dumpling.
Simmer the chocoyotes in green mole oaxaqueno or in pultry or vegetable stock for about 15 minutes.