Easy Poblano Chileatole
Corn dough preparation that can be as spicy as you want.
Reviewed by Editorial Team of Kiwilimón
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5 comentarios
Ingredients
10
Servings
- 10 ears corn, tender and large
- 20 grams fresh epazote, for color and flavor
- 2.5 liters water
- 10 serrano chiles
- 1/4 kilos dough
- salt
- limes, to taste
- mayonnaise, to taste
- cheeses, to taste
Preparation
20 mins
20 mins
Low
- Shuck 7 ears of corn and cut the other 3 into four pieces.
- Boil 2 liters of water in a large pot, as this recipe thickens. Add the shucked corn and the cut pieces with salt for about 20 minutes.
- Dissolve the dough in a cup of water and mix until all lumps are gone.
- Stir the corn, making sure it doesn't stick. Once cooked, blend with a little water, epazote, and chiles until very smooth. Pour the mixture back into the pot.
- After 5 minutes, strain the dissolved dough to avoid lumps. Adjust the salt seasoning and stir constantly for another 15 minutes or until it thickens, adding water if necessary.
- Serve with mayonnaise, lime, and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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