The red chileatole is a typical dish of the state of Puebla ideal for a complete and delicious meal with all the flavor of Mexico.
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Ingredients10 portions
Preparation
Cook chicken in 2 liters of water, with onion and corn kernels. Fry the chiles and the tomato with the butter, 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.
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