The Chileatole with chicken

The chileatole is a mexican dish with a strong influence from the indigenous peoples of the state of Oaxaca. Not quite a true atole, more like a soup this dish is known as a soup with corn and chilies with spices. The name “atole” often suggests the beverage will be sweet, however this one is savoury.

Mexican recipe for chileatole:


* 1 Chicken Breast,
* 1 cup Corn flour masa
* 3 Ancho Chilies
* 2 Jalapeno chilies
* 3 Corn cobs, shelled or canned
* 1 sprig Epazote
* 3 Onions
* 2 tablespoons Oil
* Salt
* 3 cups liquid chicken broth, to taste

1) In a pan with the oil, cook the chicken breast until done. Once cooked take out and shred to small pieces.

2) Wash the ancho and jalapeno peppers, and cut their stems off; fry them in the same pan (with more oil if necessary), then set to soak the anchos 10 minutes in two cups of hot water. Slice all chiles open, remove their veins and seeds.

3) Liquefy all the chilies with 1 cup of the same water they were soaked in and one onion, quartered.

4) Pour the blended chilies salsa in a pot over medium heat, simmer 3 minutes; add the corn, the shredded chicken, 3 cups of chicken broth and cover.

5) In a bowl, the corn flour is diluted with 1/2 cup of remaining chilies soaking water and add to the previous preparation with the epazote. Season with salt to taste. Simmer for 20 minutes over low heat.

Serve in colorful bowls and serve the chileatole with lemons...

a hot mexican pepper