* 2 lb. boneless chicken thighs
* 1 medium-sized onion, chopped
* 1 and 1 / 2 tablespoon butter
* 8 cups chicken broth
* 2 cloves garlic, minced
* 2 bay leaves
* 1 sprig epazote
* 3/4 cup corn masa or corn flour
* cascabel chilies, as many as you might want;
* tortillas
* fresh cilantro, chopped
* salt

Preparation:

1. Clean up the chicken. Melt enough butter at the bottom of a large skillet; put in the chicken pieces and then slightly sear them in the butter; avoid burning the skin. Remove the chicken, and in the chicken's fat fry the chili peppers, that you will have previously washed, dried, seeded and chopped to small pieces. Reserve the chilies for later.

2. Fry the garlic and onion, and when they become translucent, add the corn masa and the chicken broth and bay leaves, mix to dissolve the masa.

3. Place the chicken in this broth to cook; season with salt and epazote. Bring to a boil then reduce heat setting and simmer; after a few minutes, add the cascabel chiles to our stew. Continue cooking until the chicken is cooked.

4. The Xolostle should be served in colorful soup bowls, sprinkle some chopped cilantro on each plate.

Accompany with warm tortillas.