costeño peppers, opened, seeded, roasted and soaked
2½ l (2 2/3 qt) chicken broth
350 g of corn tortilla dough (masa)
½ cup cooked black beans, drained
plastic wrap, as needed

squash blossoms, cleaned, pistils removed and torn coarsely by hand
salt to taste


Grind peppers with 1 cup of the broth.
Boil the remaining broth in a pot over medium heat; add the pepper mixture. Simmer over low heat.
By hand, separately combine dough, beans and salt. Knead until a smooth and manageable paste forms.
Cover with plastic wrap and let stand at room temperature for 30 minutes. Take small portions and form plum-sized balls. Make an indentation in the center of each, with the pinky, to create a miniature bowl. Set dough “bowls” aside, covered with a clean cloth. Then add the balls to the hot broth and cook over medium heat until cooked (do not boil).
Just before serving, bring the joroch balls to a boil, then reduce heat and add squash blossoms. Cook for 3 more minutes. Season and serve immediately.


Joroch' is a Maya word that defines this traditional recipe of cooked dough balls served in beans or chicken broth. Jaroch’es can be stuffed or plain, and are made throughout the Yucatán Peninsula; their variety is especially noteworthy in Campeche. They are eaten as an everyday recipe or as a dish for special occasions.


Squash blossoms
Black beans