|2 l (2 qt)
||chicken broth |
|100 g (1/4 lb) ||corn tortilla dough (masa) |
|300 g (2/3 lb) ||quelites (cenizos or quintoniles), cleaned and disinfected|
|350 g (3/4 lb) ||wild mushrooms (in season) or assorted mushrooms, cleaned and thinly sliced|
|2 ||poblano peppers, roasted, peeled, opened and seeded|
|¼ ||onion |
|1 ||clove garlic, peeled|
|1 ||sprig epazote (leaves only)|
|2 ||sprigs cilantro (leaves only)|
|1 ||sprig mint (leaves only)|
| ||salt to taste|
Dilute the dough into 1 cup of the broth, strain and set aside.
peppers, onion, garlic, herbs, and ½ cup of the broth. Set aside.
the chicken broth in a pot over high heat; bring to a boil. Reduce heat and add diluted dough.
Stir constantly until dough is cooked.
the peppers, mushrooms and quelites mixture. Cook for 3 minutes. Season.
immediately in deep bowls or clay mugs, accompanied by warm corn tortillas.
Chileatole hot beverages have pre-Hispanic roots—and are prepared today as they were centuries ago— with maize (tender corn kernels, nixtamalized dough, or corn flour) diluted in water or broth. The spicy flavor comes from fresh or dried pepper that lends color as well as piquancy; chileatoles are consumed mainly on cold winter days, as a snack or light supper.