Chochoyotes

In a large mixing bowl, combine the Masa harina de maíz nixtamalizada and sal fina, mixing them thoroughly.

Add the Manteca de cerdo to the dry ingredients. Using your fingertips, work the manteca into the masa harina until the mixture resembles coarse crumbs and is well incorporated.

Gradually add the Agua tibia, mixing continuously with your hands. Continue to add water until a soft, pliable dough forms. Knead the masa for 5 to 7 minutes until it is smooth, elastic, and no longer sticky.