MUSHROOM AND QUELITE HERB CHILEATOLE 6 porciones

INGREDIENTS

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

PROCEDURE

Dilute the dough into 1 cup of the broth, strain and set aside.
Grind peppers, onion, garlic, herbs, and ½ cup of the broth. Set aside.
Warm 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.
Add the peppers, mushrooms and quelites mixture. Cook for 3 minutes. Season.
Serve immediately in deep bowls or clay mugs, accompanied by warm corn tortillas.

GLOSS

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.

Products

Poblano chile