Savory Atol Chuco with Dried Shrimp and Chipilín

Instructions

1. 1

   1. In a bowl, mix the fermented corn masa with 500 ml (2 cups) of the water until smooth and lump-free. Set aside.

2. 2

   2. Heat a medium pot over medium heat. Add the vegetable oil, then sauté the white onion for 3 minutes until translucent. Add the garlic and cook for 30 seconds more.

3. 3

   3. Add the chopped tomato, ground annatto, ground cumin, salt, and black pepper. Cook for 5 to 6 minutes, stirring, until the tomato breaks down into a seasoned base.

4. 4

   4. In a separate dry griddle or skillet, toast the dried shrimp over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Add it to the pot with the sautéed mixture.

5. 5

   5. Pour the remaining 700 ml (3 cups) of water into the pot and bring to a gentle boil. Reduce to medium-low heat and slowly add the fermented masa mixture, stirring constantly to prevent lumps.

6. 6

   6. Cook the atol for 12 to 15 minutes over medium-low heat, stirring continuously with a wooden spoon, until it thickens slightly and has a light creamy texture.

7. 7

   7. Add the chipilín leaves and cook 5 minutes more, until tender and fully incorporated. Stir in the lime juice and adjust the salt if needed.

8. 8

   8. Serve hot and finish with the chopped fresh cilantro on top. If you need to hold it before serving, keep it over very low heat without letting it boil vigorously.