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Seafood Chileatole

Name: Seafood Chileatole
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 ramita Epazote; 3 Guajillo Chilli; 1/4 pieza White Onion; to taste Salt; 200 g Crab; 300 g Prawns; 2 cloves Garlic; 200 g Corn Masa

70 min (25 prep + 45 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 12 May 2026

Thick Veracruz seafood soup with corn masa

About this recipe

Thick, comforting soup from Veracruz made with corn masa, prawns, crab and epazote, with a hint of chilli. Coastal tradition in every spoonful.

History & Origin

Chileatole is a pre-Hispanic preparation combining corn masa with chillies and herbs. In Veracruz it evolved into coastal versions celebrating the abundant seafood of its shores.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

30g

Protein

40g

Carbohydrates

10g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve 200 g of corn masa in 1.5 litres of cold water, mixing well to avoid lumps. Set aside.
2
Toast 3 guajillo chillies on a griddle, soak for 15 minutes and blend with garlic and onion. Strain the sauce.
3
In a pot, heat oil and fry the chile sauce for 5 minutes. Add the masa water and stir constantly.
4
Cook over medium heat, stirring continuously until thickened, about 20 minutes. Season with salt.
5
Add the cleaned prawns, flaked cooked crab and epazote. Cook for a further 8-10 minutes.
6
Adjust seasoning. Serve the chileatole hot with corn tortillas and a squeeze of lime.