Chileatole is a dish that dates back to Prehispanic times. It is said to have originated in Puebla, but is popular in Oaxaca, Veracruz, Morelos and Tlaxcala. The dish is a thick type of soup thickened with corn masa or corn kernels. Commonly prepared with green chiles, herbs like epazote and corn chunks. I took inspiration from that delicious soup base and prepared a red version with chicken and corn masa dumplings(chochoyotes). You really have to enjoy the flavor of corn masa to enjoy this dish! I do!
Once you learn the basics, a whole new world opens up to you!
As a home cook, I am always eager to learn when it comes to the traditional recipes from all of the different regions of Mexico. Even though I grew up with dishes like asado de puerco(pork stew), chuletas en salsa(pork chops in salsa), barbacoa de cachete(beef cheek barbacoa) and ensalada de pollo(chicken salad), I would never limit myself to never trying new dishes.
Chochoyotes, Bolitas de Masa, Ombligos, Masa Dumplings
Depending on the region of Mexico, dishes will have different names. These tender corn masa balls or dumplings are delicious and can be added to a variety of recipes. It is very common to to add them to seasoned black beans in their broth. A simple mushroom soup with chochoyotes is filling and so delicious! The first time I attempted the bolitas de masa, I simply added them to a salsa verde combined with chicken broth and I was hooked!
Also pictured above are masa dumplings in frijoles de la olla, in a red enchilada sauce with melted cheese and in salsa verde with nopales!
Start! Gather your ingredients and measure out the spices you will be using.
If the dried chiles look dusty. you can gently wipe them with a moist paper towel. Remove the stems and seeds from large chiles. Remove the stems from smaller chiles like puya or chile de arbol. I leave the seeds in for heat, but you can remove them as well.
I am choosing drumsticks and or thighs over chicken breast for this recipe.
You can slow simmer the drumsticks a bit longer than if you were using the chicken breast. It’s always a bonus when you can use homemade broth, even though light, than bouillon or chicken base. You can start with this light broth and always add some chicken base if you wish.
This one pan version of preparing a red chile sauce is my go to favorite version.
I am not a fan of adding raw onions to sauces like this. Sautéed onions and garlic are much more flavorful, in my opinion.
If you are not sure which dried chiles to start with…
Rule of thumb is this. The larger dried chile pods such as ancho, mulato and guajillo are more on the mild side. The smaller the pepper is, typically it’s a lot more spicy. Chile California and New Mexico, which resemble the chile guajillo, tend to carry a little more heat. That has been my experience anyway. Cascabel is medium heat. Where chile puya, arbol, japones, morita, chipotle are getting spicy! The smallest chiles, piquin and chiltepin, now were are very spicy, but delicious! But, also in my experience of cooking with dried chiles for almost 40 years, is that the heat levels change depending on the brand.
I said adios to straining sauces several years ago!
Once I started to earn an income with the food blog, I invested in a few appliances. One of them was a red Vitamix blender. This is not a sponsored post! Lol! Seriously, one of the best investments I have ever made. If you are like me and prepare a lot of chile sauces that require straining, it is ideal! It’s heavy duty, doesn’t absorb odors and the blender jar does not become stained from all the red chiles. Good knives, heavy cutting boards and a good pressure cooker are a few other tools that were important for me to have in my kitchen.
If you are to go through the trouble of preparing a red chile sauce, double the recipe!
Red chile sauce recipes freeze well and can be used for a variety of recipes. How convenient would it be to have several cups prepared ahead of time when the mood strikes for enchiladas, pozole or carne con chile rojo? It’s a win, win situation.
When you cannot visit the local tortilleria for masa, get the next best thing!
Several years ago, I discovered the Masienda brand of masa harina thanks to chef Rick Bayless. I was hooked! Little did I know that several years later I would be collaborating with Masienda and producing videos and developing recipes using their products. This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Use PINA10 code only good thru February 29, 2024 for 10% off your one time order!
Not only delicious for corn tortillas!
Of course the heirloom, non GMO masa harina from Masienda yields some delicious corn tortillas, but it has so many other uses. It makes a tasty thickener for soups and stews, champurrado, tamales of course and the countless garnachas one can prepare. Garnachas are all those tasty dishes like tostadas, sopes, molotes, empanadas, quesadillas, taquitos, totopos and so much more!
How long can I keep masa refrigerated?
I get this question a lot! I only like to keep it for 2-3 days tops. I would not suggest freezing it because it tends to become a little dry and crumbly. You would have to re-work it and it may be more trouble than it’s worth in the end. Now, if you wanted to use the masa to prepare tamales it will be ok to freeze it. You are going to be mixing it lard and broth to change the texture of the masa in the end.
My suggestion for the chochoyotes is…
Don’t roll the masa balls too big because they will expand and plump as they cook.
Let’s Get To The Recipe!
Chileatole Rojo, Tesmole
Ingredients
- 2 1/2 lbs chicken
- 8 cups water
- 1 large onion
- 10 cloves of garlic
- 3-4 bay leaves
- Salt to taste
- Avocado oil
- 4 Chile Guajillo
- 4 Chile puya
- 1 more c of water
- 1/2 tsp thyme
- 1/2 tsp oregano
- 3/4 c Masienda Yellow Corn Masa Harina
- 1 c HOT water
- Handful of cilantro or fresh epazote if you can find it
Chochoyotes
- 2 1/4 c Masienda Yellow Corn Masa Harina
- 3/4 tsp salt
- 3 tbsps avocado oil or natural rendered pork manteca
- 2 1/8-2 1/4 cups hot water
- 2 tsps finely chopped cilantro
Instructions
- After washing and removing the skin from chicken, cover with 8 c of water.
- Add 1/2 the onion, 1/2 the garlic, bay leaves, and salt to taste. Cook at medium heat. Skim the foam off the top as needed. Cook for 25 minutes.
- In a separate pan at medium heat, pour in 1 tablespoon of oil. Add remaining onions and garlic. Sauté for 6 minutes and add clean dried chiles. Sauté for another 1-2 minutes.
- Pour in 1 c water. Cook for 5 minutes. Transfer to blender with liquid, spices and 1 1/2 c broth from chicken. Blend until smooth. Remove aromatics from chicken. Pour in sauce.
- Stir to combine. In a bowl whisk masa harina with hot water until there are no lumps. Pour into soup through a strainer.
- Stir, stir, stir continuously for several minutes so masa lumps don’t form. If they do, just remove them. Taste for salt. Add cilantro and cook until Chileatole thickens slightly.
Chochoyotes
- Mix all of the ingredients. Knead for 5 minutes or until masa is smooth. Cover with plastic wrap. When ready roll 25-30 masa balls. Keep covered until you are ready to add them to the soup base.
- Gently press your finger or thump in the center of masa ball. Carefully drop into simmering broth. Once all Chochoyotes are added, do not disturb for 15 minutes. After 15 minutes, gently stir. They should float to the top.
- Serve wth 1 piece of chicken, plenty of broth and some chochoyotes. Garnish with cilantro, avocado, lime and crushed Chile piquin.
Notes
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Wow!! I am so excited to try this recipe! And just to have found this blog in general. I really like your take on the recipes I’ve looked at so far. I’ll let you know how it goes and thank you
Thank You Peter! Welcome to La PIña En La Cocina!