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Cuachala (Chicken and Masa Stew)

Name: Cuachala (Chicken and Masa Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 0.5 tsp Cumin; 500 g Chicken; 1 tsp Dried oregano; 150 g Corn masa; 3 Guajillo chiles; 2 Ancho chiles; 0.5 Onion; 3 cloves Garlic

80 min (20 prep + 60 cook) Medium 6 servings Jalisco

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Thick Jalisco-style chicken stew with corn masa and dried chiles.

About this recipe

Thick chicken stew with corn masa and dried chiles, traditional to Jalisco and Colima. A nutritious and comforting pre-Hispanic dish with a unique texture.

History & Origin

Cuachala is an ancestral dish originating from the states of Jalisco and Colima, with deep roots in the pre-Hispanic cuisine of western Mexico. Its name comes from Nahuatl and refers to the technique of thickening broths with corn masa, a culinary practice perfected over thousands of years. This stew is prepared by cooking chicken until tender enough to shred, then the broth is thickened with dissolved nixtamalised corn masa, creating a creamy texture reminiscent of atole but in a savoury version. Guajillo and ancho chiles provide colour, flavour and moderate heat. Cuachala represents the subsistence cooking of rural Jalisco communities. During patron saint festivals, cuachala is served in large clay pots, accompanied by corn tostadas. It continues to be prepared with pride across the region.

Estimated cost

$6.20

Total cost

$1.03

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

310

Calories

24g

Protein

35g

Carbohydrates

10g

Fat

Fiber

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 500g chicken (thighs and drumsticks) in 1.5 litres of water with half an onion, 2 garlic cloves, salt and a few cilantro sprigs. Cook for 40 minutes until tender. Reserve the broth and shred the chicken.
2
Hydrate 3 guajillo chiles and 2 ancho chiles in hot water for 15 minutes. Blend with 1 garlic clove, half a teaspoon of cumin and a little broth. Strain.
3
Dissolve 150g corn masa in 500ml of the chicken broth, mix well until no lumps remain.
💡 If using corn flour (Maseca), use 100g dissolved in the broth.
4
In a large pot, heat 2 tablespoons of lard or oil. Fry the strained chile sauce for 5 minutes. Add the remaining broth and dissolved masa. Cook over medium-low heat, stirring constantly.
💡 Keep stirring to prevent the masa from settling and burning.
5
When it thickens (about 15-20 minutes), add the shredded chicken. Adjust salt and add dried oregano. Serve hot with corn tostadas.