Question

Ando buscando la receta de chile atole en ingles

Answer 1

Ingredients:

»5 liters of water
»1 kg. of corn dough (bought in tortillerías)
»3 bunches of epazote
»12 mountain chiles
»2 pieces of corn cut into pieces (cooked)
»¼ kg. of corn husked (cooked)
salt to taste

In a pot, preferably made of mud, 3/4 of a kilogram of dough is dissolved in the water until it is completely disrupted and, since it has the consistency of atole (if necessary, more dough is added), it is strained to eliminate lumps. It is put to the fire and it is heated of 30 to 40 minutes without stopping moving with a wooden shovel. If it is very thick, more water is added. It is tested to rectify if it has already been cooked and salt is added to taste.

Once the mixture is cooked, the previously cooked grains and pieces of corn are incorporated and it continues to move.

In addition, the well-washed epazote leaves and the serrano chiles are liquefied with a little water.

The secret then is to put out the fire, pour the liquefied green mixture and let stand. In this way the intense green is conserved, otherwise the chileatole remains pale and of a different green.

It is served very hot in clay bowls and eaten without a spoon. To cool the contents, the bowl is shaken and carefully drunk. The pieces of corn are eaten by hand.