Dough balls
Miriam Lopez
This is an authentic recipe for a pre-Hispanic dish from southern Mexico, Dough Balls. It is served hot and accompanied by white rice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 chickens
  • 1/2 onions
  • 2 cloves garlic
  • 4 tomatoes, medium
  • 1/4 masa dough
  • 2 leaves root beer plant, you can substitute with epazote or cilantro
  • 3 tablespoons vegetable oil
Preparation
1h
0 mins
Medium
  • Cook the chicken.
  • Blend with very little water (just enough to grind) the acuyo, 1 clove of garlic, 1/4 onion, salt or chicken bouillon powder, and cilantro to taste, and mix with the dough; it shouldn't be too watery, and add 3 tablespoons of oil or lard.
  • Cook the dough until it no longer sticks (we know it is no longer raw because it darkens in color, changes its flavor, and its texture is like playdough).
  • Next, we make a tomato broth; blend the tomato with the remaining garlic and onion, add it to the chicken broth, season to taste, and let it cook for approximately 20 more minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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