The chileatole is a poblano dish that is delicious, it is a mixture of different flavors that you will love.
Learn more about Sara Salame
Ingredients10 portions
Preparation
Cook chicken in 2 liters of water, with onion and corn kernels. Fry the chiles with the lard, grind them and add to the broth together with the epazote.
Dissolve piloncillo and mass in half a cup of water and add to the broth. Boil until both the chicken and the corn are well cooked and the broth thickens. Serve with cheese slices.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: