Chimole/ Black Dinna

Chimole, or what we call “Black Dinna,” is a dark soup of Maya origin. The dish calls for black recado, which is made with roasted ancho peppers that gives it the dark, black colour. It has a spicy and smoky flavour. Chimole is best served hot and eaten with either homemade or factory-made corn tortillas.

 

INGREDIENTS:

¼ cup black recado

1 chicken (cut up)

1 medium onion, diced or sliced

3-4 garlic cloves, miced

2 tomatoes, diced

2 large potatoes, cubed (optional)

1 medium sweet pepper, diced

1 cup cilantro, chopped

2 chicken bouillon cubes/ 2 tbsp Malher Chicken Consome

½ tsp ground cumin

salt

black pepper

cooking oil

hard boiled eggs

corn tortillas

 

DIRECTIONS:

1.      Season the chicken with salt and black pepper.

2.     In a soup pot, heat oil on medium and add the seasoned chicken pieces. Brown each side.

3.     To a container with the black recado, add just enough water to dissolve it. You can break it down and dissolve with a spoon or with clean fingers.

4.     Add the black recado mixture to the pot.. Then add the cumin, potatoes, onion, garlic, sweet pepper, and chicken bouillon.

5.     Cook over low heat for 30 minutes.

6.     Add the tomatoes and cilantro.

7.     Add more water if necessary.

8.     Season with salt and black pepper to taste.

9.     Serve hot with boiled egg and corn tortillas.