Name: Chileatole
Prep time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 chicken; 1/2 cups masa dough; 2 tablespoons vegetable shortening; 2 ancho chiles; 2 onions; 1 piece piloncillo; 1 queso fresco; 2 sprigs fresh epazote; 6 ears corn

Preparation

30 mins

Low

Cook chicken in 2 liters of water, with the onion and the kernels from the corn. Fry the chiles in lard, grind them, and add to the broth along with the epazote. Dissolve piloncillo and masa 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 strips of cheese.

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Chileatole

Ingredients

Preparation

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