CHILEATOLE DOÑA SOFÍA

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With this recipe you can cook a delicious chileatole. Test it!

INGREDIENTS (FOR 8 PEOPLE)

For the red chileatole:

6 corn shelled.
2 liters of water.
½ liter of milk.
¼ kilo of corn dough.
Salt to taste.
2 piloncillos in pieces.
2 ancho chiles ginned, boiled, ground and strained.
1 branch of epazote.

To accompany:

300 grams of fresh cheese cut into cubes.

For the masa atole:

¼ kilo of dough.
2 liters of water.
½ liter of milk.
2 piloncillos.
1 large slice of cinnamon.

PREPARATION

Chileatole: The corn kernels are cooked with water and salt to taste. The 2 liters of water are boiled with the milk, the brown sugar is added to the mixture, the corn kernels, the mass dissolved in water and the epazote branch are added. Leave over medium heat until cooked, add the chilies and salt to taste and let it season a little.

Atole: Boil the water with the milk, the piloncillo and the cinnamon, add the mass dissolved in cold water and leave it over medium heat until it is cooked and thick.