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Updated on April 28, 2013
4 stars from 1 rating of Chilatole

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.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Serves 8 people


  • 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
  1. 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
  2. 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.
  3. Before serving, heat the soup and stir in the cream. Bring just to a boil, then serve. Pass the onion in a separate bowl.


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    • Chris Achilleos profile image

      Chris Achilleos 4 years ago

      This certainly looks great, thanks for sharing!

      Voted up and useful!