🌮🔥 Happy Taco Sunday, Fam! 🔥🌮

You know we love a doom-scroll treasure hunt through the wilds of the Internet to find the recipes that really hit. And this one? It’s pure Sunday night supper energy — the kind where your fam and BFFs pile into the kitchen, one bottle of vino already open, everyone hovering over the stove like it’s story time.

And the magic? It comes straight from our flavor comrade, Chef Jonathan Zaragoza — a true culinary wizard. The dude is known for bold, soulful Mexican cooking that blends tradition, fire, and creativity. He turns chiles, masa, and smoke into pure magic, fam.

👇 Slide down and meet your new favorite Sunday night dish.

Cheers & hot sauce!
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Chef Jonathan Zaragoza
Fun Fact: Dumplings have been fueling humanity for 1,800+ years — from ancient China to Latin kitchens today. Every culture wrapped dough around deliciousness because, fam… carbs + fillings = universal joy. 🌮🔥

For the Chochoyotes
2 ¾ cups yellow corn masa (500g)
¼ cup pork lard (55g)
1 teaspoon Diamond Crystal kosher salt (5g)

For the Tomato–Árbol Salsa
1 ½ lbs roma tomatoes, whole (650g)
3 tablespoons olive oil (40g)
¾ cup white onion, large chunks (110g)
4–5 cloves garlic (20g)
1 whole chile de árbol (1g)
1 teaspoon fresh oregano leaves (1g)
¾ cup chicken stock (200g)
Salt to taste

For Finishing
Roasted zucchini
Crema
Queso cotija
Red onion, julienned
Cilantro

1️⃣ Mix the masa, lard, and salt by hand until it’s smooth and pulling cleanly from the bowl — like warm tortilla magic.
2️⃣ Pinch ½ oz (10g) portions, roll into little masa balls, and press a tiny dimple into each one with your pinky.
3️⃣ Set them on a parchment-lined tray like the adorable carb army they are.

4️⃣ Bring a salted pot of water to a boil — beach-day salty.
5️⃣ Drop in the chochoyotes and simmer for about 10 minutes. Do not stir for the first 8 minutes (trust the process, fam).
6️⃣ Scoop them out with a spider and toss lightly in olive oil to keep them from sticking together.

7️⃣ In a pan, sauté olive oil, onion, and garlic with a pinch of salt until lightly caramelized and smelling like heaven.
8️⃣ Add the árbol chile + oregano and toast just until fragrant — spicy perfume incoming.
9️⃣ Blend it smooth, add chicken stock, and simmer. Adjust with salt or a pinch of sugar depending on tomato sweetness.

🔟 Add the chochoyotes + roasted zucchini into the salsa and let everything simmer so the dumplings soak up that spicy-tomato goodness.
1️⃣1️⃣ Plate it up and finish with crema, cotija, red onion, and cilantro.

Serve warm. Eat joyfully. Go back for seconds. 🌮✨

WATCH the VIDEO!