Seafood Chileatole
Thick Veracruz seafood soup with corn masa
About this recipe
Thick, comforting soup from Veracruz made with corn masa, shrimp, crab and epazote, with a hint of chile. Coastal tradition in every spoonful.
History & Origin
Chileatole is a pre-Hispanic preparation combining corn masa with chiles 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 US supermarkets
Nutritional information per serving
350
Calories
30g
Protein
40g
Carbohydrates
10g
Fat
3g
Fiber
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 chiles 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 shrimp, 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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