Chileatole

About this recipe

Chileatole is a thick, comforting pre-Hispanic broth made with dissolved corn masa, tender sweetcorn kernels, green chiles (serrano or poblano) and epazote. It is typical of central Mexico, particularly Puebla and Tlaxcala, where it is traditionally prepared during the fresh corn season (June to September). Its texture is creamy, similar to a savory atole, and its flavor combines the natural sweetness of corn with the mild heat of chile and the herbal aroma of epazote. It is served piping hot in a clay pot, with freshly made tortillas, lime and ground chile on the side. Frequently asked questions What is chileatole? It is a pre-Hispanic soup-atole made from corn masa, tender corn, chile and epazote, typical of Puebla and Tlaxcala. Where is chileatole from? It originates from central Mexico, mainly the Puebla-Tlaxcala valley, where Nahua peoples prepared it long before the Spanish conquest. Is chileatole sweet or savory? Traditional chileatole is savory, though a sweet variant with piloncillo and cinnamon exists in some Tlaxcalan villages. How is chileatole different from atole? Atole is a sweet corn-masa drink, whereas chileatole is a thick savory broth with chile and vegetables, almost a soup. How is it served traditionally? Very hot in a clay pot or jug, with warm tortillas, lime, ground chile and sometimes a whole piece of corn on the cob inside.

1. 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. 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. 3

   Add the chile strips of poblano chile and the serrano chile chopped. Cook 2 minutes more for that liberen its aroma.

   
4. 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. 5

   Dissolve the corn dough in the water, making sure there are no lumps. Pour it into the pot in a thin stream, stirring constantly. Cook 10 minutes more until thickened.

   

   💡 Stir constantly while adding the dough to avoid lumps. It should have the consistency of a thick soup.

6. 6

   Add the ramas of epazote, season with salt and cook 5 minutes more. Remove the epazote and serve hot in deep bowls.