Ignacio ‘Nacho’ Urquiza
Chileatole is a conventional Mexican soup thickened with contemporary masa and made with tender corn and fragrant epazote.
October 15, 2023
This pre-Hispanic dish has origins in Puebla, Oaxaca, Morelos, and Veracruz areas of Mexico, with slight variations on how they put together this thick masa dish. This model from The Mexican Vegetarian Cookbook makes use of contemporary corn, barely candy zucchini flowers, and delicate Oaxacan pasilla chiles. For those who can not get Oaxacan pasilla chiles, use three ancho chiles and one to 2 morita chiles as a substitute.
What you want:
8 cups contemporary corn kernels
8 cups vegetable inventory
¼ teaspoon salt
⅔ cups masa harina
6 Oaxacan pasilla chiles, dry-roasted, seeded, and soaked in sizzling water till mushy
15 to twenty zucchini flowers, cleaned and lower into 2 to three items
1½ tablespoons contemporary epazote leaves
Tortillas, to serve
What you do:
- Right into a medium pot, add corn, inventory, and salt. Carry to a boil and prepare dinner till tender. Right into a measuring cup add masa harina and one cup of cooking liquid, and stir till dissolved. Add to pot and stir constantly.
- In a meals processor or blender, mix chiles and pressure by way of a sieve into pan. Boil quarter-hour, stirring to stop sticking, till combination thickens. Add zucchini flowers and boil for two minutes.
- Stir in epazote leaves, take away from warmth, and serve sizzling with heat tortillas.
For extra recipes like this, try:
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