CHILEATOLE
Out of Veracruz, Mexico
Ingredients:
6 Ears of Corn
1/2 cup of Masa Harina
9 cups of Vegetable Broth
a few sprigs of Epazote
1 Chile Serrano
1/2 medium onion
1 clove of Garlic
a handful of greens
Salt to taste
Toppings:
Avocado
Cilantro
Out of Veracruz, Mexico
Ingredients:
6 Ears of Corn
1/2 cup of Masa Harina
9 cups of Vegetable Broth
a few sprigs of Epazote
1 Chile Serrano
1/2 medium onion
1 clove of Garlic
a handful of greens
Salt to taste
Toppings:
Avocado
Cilantro
Directions:
Clean your corn. Take of the husks and hair. Cut them in half. Slice the kernels off.
Into a pot add 8 cups of vegetable broth. Add the corn and a few sprigs of epazote, cook for about 30min or more til tender.
Into a blender add the chile, onion, garlic, epazote, greens and 1 cup of broth. Blend til smooth. Add the masa harina. Blend.
Once the corn is done, take the epazote and add the masa harina mixture to the soup. Stir well. Let it simmer for 10-15min to thicken up. If you want it to be thicker, add more masa harina. Stir often while simmering so it doesn't clump up.
Clean your corn. Take of the husks and hair. Cut them in half. Slice the kernels off.
Into a pot add 8 cups of vegetable broth. Add the corn and a few sprigs of epazote, cook for about 30min or more til tender.
Into a blender add the chile, onion, garlic, epazote, greens and 1 cup of broth. Blend til smooth. Add the masa harina. Blend.
Once the corn is done, take the epazote and add the masa harina mixture to the soup. Stir well. Let it simmer for 10-15min to thicken up. If you want it to be thicker, add more masa harina. Stir often while simmering so it doesn't clump up.
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