| 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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