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Chileatole Mixteco

Chef Pilar Cabrera operates Casa de los Sabores Cooking School at her bed & breakfast, La Casa de los Sabores, in the Oaxaca historical district.
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Makes 6 servings

    6 ears of corn, kernels removed
    2 chile de agua
    4 cups water
    1 bunch Epazote
    3 tender corn for garnish
    2 tablespoon panela (brown sugar)

Roast the chiles over an open flame, rotating every 5 to 6 minutes until all sides have turned black. Once well roasted, put the chiles in a plastic bag to “sweat” (which facilitates peeling). After about 10 minutes, remove chiles from the bag and peel off their skins with a paper towel.

Slit each chile lengthwise, and remove all the veins and seeds. Set aside.

Blend corn kernels and chile with the water, until smooth. Return the mixture to the pan, add the epazote and boil for 7 minutes. Season with sugar and salt. Garnish with tender corn and epazote.

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