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Chileatole Poblano Fácil

20 mins
20 mins
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Prepared corn dough that can go as hot as you want.


10 portions
  • 10 corn, tender and large
  • 20 grams fresh epazote, for color and flavor
  • 2.5 liters Water
  • 10 serrano peppers
  • 1/4 kilos dough
  • salt
  • lemons, to taste
  • mayonnaise, to taste
  • cheeses, to taste


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.


Serve it in molcajetes.


Constantly move the preparation because it tends to stick.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (5)
Jo Cou Castro
14/01/2021 09:25:35
En los puestos urbanos, nunca vi que llevara mayonesa, queso cotija es opcional
Araceli Arellano
23/09/2020 11:49:52
No hay regla que diga que no lleva mayonesa y queso, es a gusto de cada quien, yo si lo como así, sabe rico.
Claudia Velazquez
09/07/2020 18:35:07
Yo si lo como con mayonesa y queso
Anthony Martinelly
27/12/2019 23:46:21
No lle no lleva ni mayonesa ni queso sólo se sirve el chileatole con limón y un buen bolillo doradito
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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