Chacales Corn Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 servings
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Calories
262 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
Mexican
Chacales Corn Soup
Description
Chacales Corn Soup centers on cracked corn cooked until pleasantly chewy, delivering substance and texture to the dish. The corn simmers in water with salt added partway through to ensure balanced seasoning. Separately, onions and garlic are fried in lard or bacon fat until they soften and begin to brown, contributing a savory aroma and depth. These sautéed aromatics are incorporated into the corn pot, combined with hand-crushed tomatoes and Mexican oregano to create a lightly thickened, milky-looking broth. Finished with chopped cilantro and a generous topping of melted asadero, chihuahua, or mozzarella cheese, the soup offers a creamy and savory contrast. Lime wedges served alongside add a bright, acidic note that complements the richness of the cheese and corn.
This soup is traditionally served piping hot, showcasing the comforting flavors of slow-cooked corn and fresh herbs. The use of bacon fat or lard adds a layer of smoky richness that characterizes this dish. It can be paired with warm tortillas or crusty bread for a filling meal.
The recipe notes suggest that New Mexican chicos can be used as a substitute for chacales, maintaining authenticity. For variation, red salsa from an enchiladas rojas recipe may be added or substituted in the tomato base, introducing a spicier element. This flexibility allows tailoring the soup to personal preferences while retaining its core character.
Ingredients
- 8 ounces chacales, or other cracked corn
- salt
- 3 tablespoons lard or vegetable oil1
- 3 tablespoons bacon fat or vegetable oil1
- 1 onion chopped, white
- 2 cloves garlic minced
- 1 teaspoon Mexican oregano
- 1 28- ounce whole peeled tomatoes canned
- 1/2 cup cilantro chopped
- 1/2 pound cheese asadero, chihuahua, mozzarella, "Mexican blend", grated, melty
- 2 lime cut in wedges
Instructions
- Boil the corn in plenty of water until it's chewy, but pleasantly so, about 1 hour. Add salt late in the cooking process, about 30 to 45 minutes in.
- When the corn is mostly ready, fry the onions in the lard or bacon fat over medium heat until transparent, and just a little brown on the edges. Add the garlic and cook another minute more.
- Usually the water level in the boiling corn has reduced enough to be a nice soup consistency. You want it milky looking and covering the corn by about 1 inch. If there's too much water, drain some. If not enough, add some. Scrape the onions and garlic into this pot and continue to simmer.
- Hand crush the peeled tomatoes into the pot. Add the tomato juice from the can if you'd like. Stir in the oregano. Let all this cook for 10 minutes, and add salt if needed.
- Stir in the cilantro, and bring the soup to a rolling boil. Ladle it out very hot into bowls and add the grated cheese on top, for everyone to stir in. Serve with lime wedges and hot sauce on the side.
Notes
- New Mexico chicos make a good substitute for Mexican chacales in this soup.
- For a spicier version, you can add or replace the tomatoes with red salsa from an enchiladas rojas recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 512mg | 21% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 338mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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