A gruel of ground corn, its flavor livened with chile and epazote, was the main sustenance of the first indian cultures of Mexico. This much more elaborate version is a natural beginning to a meal of tacos or enchiladas.
- 3 tbsp butter
- 1/2 tbsp oil
- 1/4 small onion
- 3 cloves garlic
- 10 cups (2.5l) chicken stock
- 3 sprigs epazote
- 500g masa
- 1 1/2 cups (375ml) cold water
- salt and freshly ground pepper
- 2 cups (250g) corn kernels
- 2 chiles serranos, seeded and finely chopped
- 2 cups (500ml) thick cream
- 1 cup (250g) red onion, chopped
- In a large pot or Dutch oven, heat the butter and oil. Add the onion and garlic and saute for 3 to 4 minutes or until transparent. Add the chicken stock and epazote and boil for 10 minutes
- Stir the masa into the cold water. Add to the boiling chicken stock and cook, stirring constantly, for 8 to 10 minutes. Lower the heat and cook for 5 minutes. Add salt and pepper to taste. Strain the stock and return ro the pot. Add the corn and chiles and cook for another 5 minutes.
- Before serving, heat the soup and stir in the cream. Bring just to a boil, then serve. Pass the onion in a separate bowl.