Thick sweetcorn soup with chillies and epazote, a comforting pre-Hispanic dish.
About this recipe
Chileatole is a thick, comforting soup made with corn masa, tender sweetcorn, green chillies and epazote that has been prepared since pre-Hispanic times in central Mexico. Its texture is similar to a savoury atole: creamy and substantial thanks to dissolved corn masa that gives it body. Fresh sweetcorn kernels contribute natural sweetness, whilst serrano or poblano chillies provide gentle heat and epazote adds an unmistakable herbal aroma. It is a humble but deeply satisfying dish, ideal for cold and rainy days.
History & Origin
Chileatole has roots stretching back to pre-Hispanic times in the Puebla-Tlaxcala Valley, where it was an everyday food of the Nahua peoples. Its name comes from the Nahuatl chilli (chilli pepper) and atolli (atole), literally an atole with chilli. The codices and accounts of Spanish chroniclers mention thick corn beverages seasoned with chilli as a staple food of the common classes of the Aztec empire. In Puebla and Tlaxcala, chileatole is traditionally prepared during the fresh sweetcorn season (June to September) and is a fixture at village fairs and patron saint festivals in the Sierra Norte.
Estimated cost
£6.00
Total cost
£1.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
6g
Protein
36g
Carbohydrates
7g
Fat
4g
Fibre
350mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Desgrana the mazorcas of corn. Set aside the half of the granos enteros and blend the another half with half a cup of water until you get a mixture cremosa.
💡 User corn cobs tiernos es fundamental for lograr the texture cremosa of the chileatole.
- 2
In a large pot, heat the lard over medium heat. Sauté the onion and the garlic chopped for 3 minutes until they are transparentes and aromatics.
- 3
Add the chilli strips of poblano chilli and the serrano chilli chopped. Cook 2 minutes more for that liberen its aroma.
- 4
Pour the chicken stock, the sweetcorn kernels enteros and the corn on the cob licuado. Increase the heat and bring to the boil. Reduce the heat and cook 15 minutes.
- 5
Dissolve the corn dough in the water, making sure of that not queden grumos. Pour it in the pot in a hilo thin, stirring constantly. Cook 10 minutes more until thickened.
💡 Mueve constantemente to the agregar the dough for evitar grumos. Debe tener consistency of sopa thick.
- 6
Add the ramas of epazote, season with salt and cook 5 minutes more. Remove the epazote and serve hot in deep bowls.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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