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Recipe

Chileatole Poblano Fácil

20 min
20 min
Easy
10
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Prepared corn dough that can go as hot as you want.

Ingredients

10 servings
  • 10 pieces of corn tender and large
  • 20 grams of fresh epazote for color and flavor
  • 2.5 liters of Water
  • 10 pieces of serrano pepper
  • 1/4 of kilo of dough
  • Salt
  • green lemons to taste
  • Mayonnaise to taste
  • cheeses to taste

    Preparation

    Strip 7 ears of corn and the other 3 cut into four.
    Boil 2 liters of water in a large enough pot, as this recipe thickens. Place the husked corn and the pieces cut with salt approximately 20 minutes.
    Dissolve the dough in a cup of water and mix until all the lumps are gone.
    Move the corn, taking care at all times that it does not stick. Once cooked, blend with a little water, epazote and chilies until they are very ground. Pour the previous to the pot.
    After 5 minutes, pass through a strainer the dissolved mass to avoid lumps leaving. Rectify the salt seasoning and move constantly for 15 more minutes or until it thickens, if necessary add water.
    Accompany with mayonnaise, lemon and cheese.

    PRESENTATION

    Serve it in molcajetes.

    TIPS

    Constantly move the preparation because it tends to stick.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    79.2
    kcal
    4.0%
    Carbohydrates
    12.3
    g
    4.1%
    Proteins
    2.1
    g
    4.3%
    Lipids
    2.9
    g
    4.4%
    Fiber
    0.6
    g
    1.2%
    Sugar
    2.1
    g
    2.4%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (1)
    Mary Gasparis
    22/09/2019 22:32:38
    No lleva mayonesa ni queso, eso se lo agregamos a los esquíes no al chileatole. Gracias por compartir

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