For the Black Beans
3 Cups Masienda’s Chatino black beans
1/2 Cup Panchetta, diced
1 Medium/large onion, diced
4 Garlic cloves, minced
2 Avocado leaves
2 Sprigs of thyme
1/4 Cup Sizzle
2 Tbsp Black pepper
2 Shallots, thinly sliced
1 Serrano pepper, thinly sliced
1/4 Cup Cilantro
4 Scallions
For the Chochoyotes
2 Cups Masienda Heirloom Yellow Corn Masa Harina
2 Cups water
2 Tbsp Kosher salt
3-4 Cups Sizzle
Instructions
Active Time: 3-4 hrs
Full Time: 24 hrs
Soak the black beans for at least 4 hours, preferably overnight.
Place the pancetta into a cold pot and put the pot over medium heat. Render until they brown and release fat.
Add the 1⁄4 Cup of Sizzle into the pot and bring the heat up to medium-high. Add the onions, garlic, and black pepper. Sauté until the onions become translucent.
Strain the soaked black beans and add them into the pot. Cover the beans with water and add the thyme and avocado leaves.
Simmer for 2-3 hours, until the beans are tender. Make sure to add a cup of water every 20-30 minutes as the beans soak up liquid.
When the beans are close to finishing, start the chochoyote batter.
Place the two cups of Masienda's Heirloom Yellow Corn Masa Harina and salt into a large mixing bowl.
Slowly drizzle in water as you mix the batter.
Knead the batter to fully hydrate the masa. The consistency you’re looking for is a good balance of moisture and structure. It should feel closer to play doh.
Once the mixture is made, take about 1-2 tablespoons worth and work them into little balls.
As you’re getting your balls made, get a shallow pot or cast iron skillet and pour your Sizzle into it. Bring up the oil on medium to high heat.
Once your balls are made, test out the oil temperature with a small piece of the masa. The masa should start bubbling as it hits the oil. If you have a thermometer, it should be around 350F.
Place 6-8 balls (depending on your cooking vessel size) and slowly deep fry. Do not fry too many at once to make sure the oil does not cool down too quickly. Rotate the balls in the oil slowly. You can use a metal spoon to slowly baste the balls to make sure all sides are evenly cooked.
Fry them for about 4-6 minutes. They will have a hard exterior but the insides will be cooked and fluffy.
Once they are cooked, place them on a place lined with paper towels and sprinkle with a little more salt while they’re still hot.
Check your beans and make sure they are fully cooked through.
Once they are, remove the thyme sprigs and avocado leaves. Spoon the finished beans into a bowl and place the fried chochoyotes on top of the beans.
Garnish with thinly sliced shallots and serrano peppers, as well as the scallions, cilantro, and a big Drizzle.
This recipe is part of the Graza Guide to Friendsgiving!
