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Uliche

Name: Uliche
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 100 g Corn masa (fresh) or masa harina (Maseca); 500 g Pork (ribs or shoulder), cut into pieces; 3 Amashito chilli (or small Scotch bonnet as substitute); 200 g Chaya leaves, fresh, cooked (or chipilín)

80 min (20 prep + 60 cook) Medium 4 servings Tabasco, México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

A thick Tabascan corn masa broth with chaya or chipilín, amashito chilli, and pork.

About this recipe

Uliche is a thick, ancient broth from the cuisine of Tabasco state, prepared with corn masa diluted in stock, fresh chaya or chipilín leaves, amashito chilli (a small, fiery chilli typical of Tabasco), and pork or tasajo. It is a dish from the rural communities of Tabasco, with roots in Maya cooking, making use of the wild ingredients of the tropical jungle. Chaya - a nutrient-rich green leaf high in protein - is the soul of the dish. It is served as a main broth accompanied by thick corn tortillas.

History & Origin

Uliche belongs to the gastronomic heritage of the Chontal and Maya peoples of Tabasco, who have prepared this broth for centuries combining produce from the milpa and the jungle: maize, chaya, aromatic herbs, and whatever protein was available. In Nahuatl, 'uliche' may relate to terms referring to maize dissolved in liquid. This dish reflects the brilliance of pre-Hispanic cooking: the corn masa not only thickens the broth but enriches it with starch and depth of flavour. Today it is prepared mainly in markets and family-run fondas in rural Tabasco.

Estimated cost

£8.60

Total cost

£2.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

22g

Protein

42g

Carbohydrates

10g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the pork pieces in salted water with 1 garlic clove and 1/4 onion for 40 minutes until tender. Reserve and strain the cooking stock.
💡 The pork cooking stock is the base of the Uliche - do not discard it.
2
Wash the chaya (or chipilín) leaves thoroughly. Chaya MUST always be cooked; it should never be eaten raw as it contains cyanogenic glycosides. Boil for 15 minutes, drain, and roughly chop.
💡 IMPORTANT: Raw chaya is toxic. Cooked, it is completely safe and highly nutritious.
3
Dissolve the corn masa in 1 cup of warm stock until you have a smooth, lump-free mixture.
💡 Use fresh masa from a tortillería or masa harina (Maseca) dissolved in water - both work well.
4
Bring the remaining stock to medium heat. Add the shredded cooked pork, the chopped chaya, and the whole amashito chilli (or Scotch bonnet as an alternative). Season with salt.
💡 The amashito chilli is added whole for a subtle heat; chopping it will make the dish significantly hotter.
5
Pour the dissolved masa into the stock, stirring constantly. Cook over medium-low heat for 15–20 minutes, stirring frequently, until the broth has thickened and the masa is cooked through. Adjust seasoning.
💡 Finished Uliche should have the consistency of a thick broth, not a porridge - add more stock if it becomes too thick.