Guias en Mole Verde y Chochoyotes

Squash Vine in a Green Mole Soup with Crispy Masa Dumplings


Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

This is guias 2.0. It is the evolution of guias soup, thanks to the addition of hearty green mole and crispy chochoyotes, the latter of which have one of the most fun textures in the world of Mexican food, somewhere in between mochi and pasta. This dish has become my new go-to family birthday dinner dish because it’s so comforting and wholesome. You’ll know the soup is done when it has the texture of a very light chowder.


For the Chochoyotes

  • ¼ teaspoon sea salt
  • ounces (250 g) fresh masa quebrajada
  • 1 teaspoon plus 2 tablespoons vegetable oil

For the Soup

  • 8 cups (800 g) guias (squash vines), woody stems removed, leaves reserved, or substitute with fresh spinach
  • cups (400 g) chopped summer squash
  • 2 teaspoons sea salt
  • 10½ ounces (300 g) fresh masa
  • 1 tablespoon poleo (optional)
  • ½ teaspoon cumin seeds
  • ½ cup (50 g) white onion
  • 4 cloves garlic, peeled
  • 1 serrano chile, stem removed
  • ¼ cup (40 g) tomatillos, preferably the purple Milperos variety, husked and rinsed
  • cup (60 g) chopped green tomato


Make the Chochoyotes

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.

Make the Soup

Separate the squash vine leaves and stems in different containers. In a large heavy-bottomed pot, bring 8 cups (2 L) of water to a boil. Add the squash and cook for 5 minutes. Add the guia stems and the salt. If using spinach, add spinach with leaves and stems attached all at once and cook for 5 minutes. Lower the heat to a simmer while you prepare the masa slurry.

In a blender, combine the masa and 2 cups (120 ml) of water. Blend until smooth and pass through a double-fine-mesh strainer. Pour the masa slurry into the simmering pot of squash. Bring back up to a boil. When boiling, add the squash leaves. Lower the heat to a simmer and continue to cook for about 7 minutes while you prepare the salsa base.

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 ½ cup (120 ml) of water and blend until smooth. Add the toasted, ground spices and blend until evenly incorporated. Add the vegetable mixture to the simmering pot and simmer for 8 minutes more. Add salt, about 1 teaspoon or more. Taste and adjust seasonings if needed.

Serve the soup in bowls with crispy chochoyotes placed on top.