A rich, dark soup made with charred spices and chicken, creating a striking black broth with deep, smoky flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: halved boiled egg, diced onion
Accompaniments: corn tortillas, white rice
Instructions
-
1
Char the tortillas until completely black. Soak in water and blend into a paste.
-
2
Toast and rehydrate dried chiles. Blend with garlic, onion, recado, and cumin.
-
3
Combine the black tortilla paste and chile paste in a large pot with water.
-
4
Add chicken pieces and simmer for 45 minutes. Serve with halved hard-boiled eggs.
Did You Know?
Chimole gets its distinctive black color from completely charred tortillas, a technique dating back to ancient Maya cooking traditions.
Chef's Notes
Equipment Tips
- large pot
- blender
- tongs
Garnishing
halved boiled egg, diced onion
Accompaniments
corn tortillas, white rice
The Story Behind Chimole
Chimole, also known as relleno negro in the Yucatan, is one of the most ancient dishes still prepared in Belize. Its roots lie in pre-Columbian Maya cuisine, where the technique of charring ingredients to create complex flavors was a culinary art form. The dish has survived centuries of cultural change, remaining a centerpiece of Mestizo celebrations, particularly during Dia de los Muertos and village fiestas.
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