| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mexico, Beverage |
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Masa harina |
| 1 1/2 |
qt |
Water |
| 3 |
c |
Milk |
| 8 |
oz |
Piloncillo / brown sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
|
4" canela / cinnamon stick |
INSTRUCTIONS
Dissolve the masa harina in 1 quart of water, then strain the water into a
saucepan (throw away the masa). Boil until it is thick, stirring with a
wooden spoon, about 15 minutes.
Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a
simmer, stirring often to thicken. This will take about 45 minutes, keeping
the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: Tamales and Atole have been a classic combination since pre-Hispanic
times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17,
1998
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