Photo by iStock/barol16
Chileatole is chocolaty, spicy, and delicious.
Ingredients
- 1 chile ancho
- 2 chiles de árbol
- 5 cups water
- 1/2 cup masa harina
- 1/2 cup cream
- 3-1/2 ounces dark chocolate
- 3 tablespoon brown sugar
- 1/8 teaspoon salt
Directions
- Remove seeds from peppers, chop, soak in 2 cups water for 20 minutes. Purée, then set aside.
- Add masa to a dry saucepan set over medium heat and slowly add the remaining water in a thin, steady stream while constantly whisking to avoid lumps.
- When smooth and simmering, add the pepper purée, cream, chocolate, brown sugar, and salt.
- After the chocolate melts, keep at a lower simmer for 5 minutes, stirring often to keep the masa from sticking.
- Serve warm.
- Read about the history of hot peppers in Around the World with the Hot Pepper.
