CHILEATOLE
FRESH
CORN AND CHILE SOUP
This récipe was one of several that Catalina Lopez Maldonaldo taught us
while we were in her kitchen in Noxchitlan. With her parrot Hector, overlooking
on her shoulder, she made several dishes based on young sweet corn called elote
tierna. She showed us if you put your thumb nail into the kernels,
milk squirts out, to ensure freshness. I found if I used the chiles
guajillos instead of their hotter counterpart, the chile pulla that is so
popular in the Mixteca, I needed to add some chile de arbol to give it the
right heat. . She spoke of learning dishes from her mother in the traditional
village of San Miguel Huatla, where she grew up.
Yields 3 quarts
INGREDIENTS
2 tablespoons sea salt
12 elotes, or fresh
young corn, kernels removed
40 squash blossoms,
stems and pistils, stamens removed
2 cups fresh epazote
leaves
8 chile guajillos (90
grams) and 3 chile arbol OR 10 chile
pulla, stemmed
3 garlic cloves,
roasted
1/2 medium white
onion, roasted
7 ounces prepared masa
METHOD
In a soup or stock pot, heat 2 quarts water (reserving one cup of the
water for later) to boil over high heat. When it has come to a boil add the
salt and the corn kernels. As the corn is cooking add the squash flowers, lower
heat to medium and stir lightly, trying not to break up all the flowers.
On a comal, griddle or a dry frying pan over medium to high heat, roast
the chiles until the color changes and the scent is released on both sides.
Remove from the comal and place in a small bowl. Add hot water to cover. Roast the garlic and onions until
translucent making sure they do not burn.
Place the chiles, garlic and onion in a blender jar and add water to
cover. Blend well for several minutes until smooth, and then pass this puree
thru a sieve or a food mill. Add this mixture to the cooking corn and heat
through for 10 minutes.
In the same blender, add the masa, broken up in pieces the size of golf
balls and cover with the reserved 1 cup of water. Blend until very smooth, and add to the bubbling soup,
stirring constantly.
Add the epazote leaves and heat through, adjust the salt, if needed, and
serve.
© Susana Trilling Oaxaca, Mexico
SeasonsOfMyHeart.com sustainablemilpa.blogspot.com
Photography © Judith Cooper Haden
SeasonsOfMyHeart.com sustainablemilpa.blogspot.com
Photography © Judith Cooper Haden
