Chilate Recipe

Soups & Creams

1. 1

   Chile prep

   Hydrate the guajillo and arbol chiles in hot water for 15 minutes until softened. Drain and reserve the soaking liquid. Puree the softened chiles with a splash of stock to make a smooth paste.

2. 2

   Brown the chicken

   Pat the chicken thighs dry. In a large heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken until browned on all sides, about 6–8 minutes. Remove and set aside.

3. 3

   Sauté aromatics

   In the same pot, add the remaining olive oil. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.

4. 4

   Toast spices

   Stir in oregano, cumin, and the annatto paste. Cook 1–2 minutes until fragrant and well combined with the aromatics.

5. 5

   Add tomatoes

   Add chopped tomatoes and cook until they begin to break down and release their juices, about 5 minutes.

6. 6

   Build the broth

   Return the chicken to the pot. Add the chile puree and the chicken stock. Bring to a gentle simmer.

7. 7

   Simmer the chicken

   Simmer covered for 25–30 minutes, or until the chicken is cooked through and tender. Remove the chicken to shred later.

8. 8

   Thicken with masa

   Whisk masa harina into 1/2 cup cold water to make a slurry. Stir the slurry into the soup and simmer 5–7 minutes to thicken slightly.

9. 9

   Finish and season

   Return shredded chicken to the pot. Add salt and pepper to taste. If using, stir in epazote leaves and simmer 1–2 minutes to meld flavors.

10. 10

    Garnish and serve

    Ladle into bowls and garnish with chopped cilantro. Serve with lime wedges and avocado slices on the side. Optional tortilla chips add a crunchy contrast.