The Cuaxala or Cuahala soup
This is another dish from Tuxpan, state of Jalisco, also frequently called Cuahala. This mexican recipe can be considered an ancient mesoamerican recipe, although it has been customized to today's mexicans tastes. It is somewhat similar to the atole. This exquisite and ancient mexican dish is usually served at lunchtime.
Mexican recipe for Cuaxala
* 1 cooked chicken breast or thighs, no skin and deboned
* 1 1/2 cups of broth in which it cooked the breast (cold)
* 1 and 1/2 cup masa flour (masa harina)
* 2 unripe green tomatoes
* 2 chilis guajillos dipped in water boiling
* one clove of garlic
* 1/2 dry arbol chili previously soaked in boiling water (if you want this meal to be spicy and hot), if not, it is replaced by chile verde
* salt to your taste
* to serve: lemon, chile verde and corn tostadas.
Preparation:
Put all the ingredients from the list in the blender except for the chicken, once well blended pour the content in a large enough skillet over high heat, mixing with a spoon, preferably a wooden spoon. Reduce heat to medium, while keeping on mixing the broth until it starts to boil and the corn masa thickens, it has to achieve the consistency of porridge, if it gets too thick you can adjust by adding more chicken broth. The thing with this recipe is that it is very important to be constantly stirring to avoid sticking or to avoid that the masa starts to build up lumps.
Once everything is cooked, add the chicken and let everything boil for about 2 more minutes, then pull the skillet away from the heat.
Serve in a dark mexican style soup bowls, add some Lemon and green chili to your taste. Serve accompanied with corn tostadas.
This dish is from Mexico, from the state of Jalisco, it is used as main course or as an appetizer making it a little thicker and serving it with tostadas, also the chicken can be replaced with pork and the masa with rice.
