David Rosales, Fonda
This is a versatile recipe; almost any combination of vegetable can be used. Summer shell beans, fava beans, and small potatoes, different varieties of squashes or green beans, leafy greens–all would work. Try not to let the chile atole boil, or else the flavor and color will be diminished.
2 large tomatillos, husks removed, rinsed
7 to 8 serrano chilies
40 cilantro sprigs (1 bunch)
20 parsley sprigs (½ bunch
10 epazote sprigs
1 small bunch tarragon
2 small garlic cloves, peeled
½ small onion, coarsely chopped
4 cups corn stock or water
3 medium zucchini, cut into 2” lengths
3 ears of corn, kernels cut from the cob
2 handfuls bluelake beans, tails removed
½ cup fresh corn masa
Salt to taste
⅓ cup mild, white crumbly cheese like queso fresco or a creamy feta
- Corn stock can be made by covering the left over corn cobs with water and simmering for 15 minutes with half an onion and a pinch of salt.
- Place the masa in a blender with a little water or stock and process until it is smooth and pasty. Working in batches as necessary, add the herbs, chilies, tomatillos, onion and garlic and blend to a smooth puree. Use the water or stock to facilitate blending and to adjust the puree until slightly thickened.
- Pour the puree into a stockpot and heat gently to just below a boil, season with salt and add the beans, corn and zucchini.
- Cook until the vegetables are just tender (8-10 min). Serve immediately in cups or bowls with a little of the fresh cheese crumbled over.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »