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Add dry ingredients to a large bowl. Mix in the manteca. If preparing both varieties, divide the masa equally in to separate bowls.
In one bowl add the cilantro. In the other bowl add the chile power. Working one bowl at a time, gradually add in the hot water until dough forms. Cover with plastic wrap and set aside for 30 minutes.
To make chochoyotes, roll out about 24 small masa balls from each. Use your thumb to make indentation in masa ball and form into a little cup. Keep them cover in plastic while you do this so they don't dry out.
Once ready, the masa dumplings can be added to simmering, sauce, salsa or broth. Cook for 20 minutes. When ready, they should float to the top.