Author: Simple Foodie



Prep Time:
Cooking Time:
Servings: 8

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Chilatole Recipe. This is a meal in itself for those chilly mornings or evenings.


butter 3 Tbsps
oil 3/4 tsp
onion 1/4 chopped
garlic clove 3 chopped
chicken broth 10 cups
epazote 1 Tbsp sprigs
masa harina 3 cups
water 1 1/2 cups cold water
corn kernels 2 cups
serrano chile 2 seeded and diced
heavy cream 2 cups
red onion 1/2 diced
salt 1/4 tsp to taste
pepper 1/4 tsp to taste


  1. In a stock pot heat the butter and oil over medium heat.
  2. Add the garlic and onion and cook until they are translucent.
  3. Add the chicken stock and epazote and boil for 10 minutes.
  4. In a separate bowl place the cold water. Drizzle the masa harina into the water while mixing with a fork.
  5. Add the water and masa harina mixture to the chicken stock. Stir constantly for 10 minutes.
  6. Place a strainer over a separate pot. Strain the soup into the pot and return to a simmer over low heat.
  7. Add the diced serrano chiles and corn kernels. Cook for an additional 5 minutes. Add salt and pepper to taste.
  8. Stir in the heavy cream and serve with the diced red onions as a garnish.


When you combine the masa harina with the cold water you will get a lumpy dough. The lumps will be strained out during one of the steps of the recipe.