This is guias
In a glass measuring cup, dissolve the salt in 3 tablespoons of water. In a mixing bowl, combine the broken masa, salted water, and 1 teaspoon of the oil. Mix until the ingredients turn into a paste.
Using your hands, assemble small balls weighing about 10 grams each (about the size of a cherry tomato). You should have enough masa to make around 24 balls. Use your thumb to press down on each ball to create an imprint.
Heat the remaining 2 tablespoons of oil in a skillet over medium heat to just below the smoking point. Working in two batches, fry chochoyotes until golden brown on both sides, about 2 to 3 minutes per side. Remove each one to a paper towel–lined plate and reserve.
Separate the squash vine leaves and stems in different containers. In a large heavy-bottomed pot, bring
In a blender, combine the masa and
Heat a comal or dry skillet over medium heat and toast the poleo (if using) and the cumin for 2 minutes or until fragrant. Grind the spices in a molcajete or spice grinder until finely ground.
In the blender, combine the onion, garlic, chile, tomatillos, tomato, and
Serve the soup in bowls with crispy chochoyotes placed on top.
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