Chileatole is a Mexican drink dating back to pre-Hispanic times, and it is nothing but atole (corn dough and sugar cooked in water) with chocolate and chili. Many regions still make it, especially in the winter, when it is served for breakfast or dinner. It is also given to women right after childbirth, to help them recover and be able to feed their newborns.
It’s worth mentioning that chileatole is also known in many Mexican cities and towns as a stew made with beef, pork or chicken, and they add different types of chili and corn to thicken it. Its consistency is similar to that of mole, but it’s much more liquid.
Making chileatole is like making chocolate, except you’re going to add dried chilies and dough to make it thicker. The secret to this drink is controlling the spiciness of the chilies and the chocolate’s sweetness, as well as that of the piloncillo or sugar we use to sweeten it.
Chileatole has an exotic taste. You’re going to like it and I assure you that it’s perfect for staying warm during the winter.
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