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Chileatole

Name: Chileatole
Prep time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup corn dough; 5 cups of water; 2 pieces of chocolate (2 tablets from a 1.18 lb box); 1 chile ancho; 2 chiles de árbol; 1/2 piloncillo (usually comes in cone shapes); 1 pinch of salt (about 1/8 teaspoon)

Prep 30 min
Total 40 min
Ingredients 7
Servings 4

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.

Ingredients

1/2 cup corn dough
5 cups of water
2 pieces of chocolate (2 tablets from a 1.18 lb box)
1 chile ancho
2 chiles de árbol
1/2 piloncillo (usually comes in cone shapes)
1 pinch of salt (about 1/8 teaspoon)

Directions

1

Remove seeds from chilies and let chilies soak in 1 cup of water for about 20 minutes. When soft, remove veins and extra seeds remaining.
2

Put 4 cups water, dough, and chilies in a blender. Blend until creamy. If necessary, strain to obtain a soft atole.
3

Pour mix into a pot and stir in remaining ingredients, stirring with a wooden spoon constantly avoiding atole to stick at bottom of pot.
4

Remove from stove once it has reached the consistency of atole.

If you rather have a less thick atole, add more hot water.
Instead of piloncillo, substitute with brown sugar or honey to sweeten drink.
You can also make atole in many flavors. Substitute the chocolate and chili with fruits, like tamarind, strawberries, pineapple and blackberries.
Instead of water, use milk, if desired.

No nutrition information available for this recipe

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.