Chilatole
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Prep Time: 15 mins
Cooking Time: 40 mins Servings: 8 servings |
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Chilatole Recipe. This is a meal in itself for those chilly mornings or evenings.
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Be The First To Review This RecipeIngredients
| butter | 3 Tbsps | |
| oil | 3/4 tsp | |
| onion | 1/4 | chopped |
| garlic clove | 3 | chopped |
| chicken broth | 10 cups | |
| epazote | 1 Tbsp | sprigs |
| masa harina | 3 cups | |
| water | 1 1/2 cups | cold water |
| corn kernels | 2 cups | |
| serrano chile | 2 | seeded and diced |
| heavy cream | 2 cups | |
| red onion | 1/2 | diced |
| salt | 1/4 tsp | to taste |
| pepper | 1/4 tsp | to taste |
Directions
- In a stock pot heat the butter and oil over medium heat.
- Add the garlic and onion and cook until they are translucent.
- Add the chicken stock and epazote and boil for 10 minutes.
- In a seperate bowl place the cold water. Drizzle the masa harina into the water while mixing with a fork.
- Add the water and masa harina mixture to the stock and stir constantly for 10 minutes.
- Strain the soup into another pot and return to a simmer over low heat.
- Add the diced serrano chiles and corn kernels. Cook for an additional 5 minutes. Add salt and pepper to taste.
- Stir in the heavy cream and serve with the diced red onions as a garnish.
Notes
When you combine the masa harina with the cold water you will get a lumpy dough. The lumps will be strained out during one of the steps of the recipe.
