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Recipe Name: Atole De Zarzamora Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Wild blackberries
2 Cup(s) Cold water
3 Ounce(s) Tortilla masa, 1/3 cup
3 Tablespoon(s) Crushed piloncillo or
dark brown sugar to taste
1/2 Cup(s) Prepared tortilla masa, or
scant 1/2 cup masa harina
mixed with 1/3 cup water
2/3 Cup(s) Water
1 1/2 Cup(s) Warm milk
1 1/2 Cup(s) Warm Water
1 1/2 Ounce(s) Tablet drinking chocolate
1 3-inch cinnamon stick
3 Tablespoon(s) Sugar, brown to taste
Though there are many variations, basically "atole" is a gruel
thickened with masa, sweetened with raw sugar, and flavored with
crushed fruits - such as pineapple and strawberries - or seasoned with
chili. Some are made with a base of ground rice; others with fresh
corn. For the Mexicans atole, too, is a natural accompaniment for
tamales. For non-Mexicans, however, it is really not the sort of
beverage that would generally be accepted, no matter how authentic.
Blackberry atole Put the blackberries and water into a saucepan and
cook over a medium flame, pressing them down from time to time, for
about 10 minutes. Puree the blackberries in a blender or food
processor and press through a fine sieve, or the fine disk of a food
mill, to extract the seeds, and return to the pan. Add the water to
the masa and press out any lumps with the back of a wooded spoon.
When it is quite smooth, stir it into the strained blackberries. Cook
over low heat, stirring often until the atole begins to thicken. Add
the sugar and stir until dissolved. It should take about 25 minutes
to reach the required consistency, so that the mixture will very
lightly coat the back of a wooden spoon. Champurrado
(Chocolate-flavored atole) Put the masa into the pan with the 2/3 cup
water and cook over a low flame, stirring constantly, until it
thickens - about 5 minutes. Gradually stir in the milk and water and
cook until it begins to bubble. Add the chocolate, broken into pieces,
the cinnamon stick, and the sugar and cook slowly, stirring, until the
mixture thickens - about 15 minutes. The atole is done when a spoonful
slides noiselessly rather than plops back into the mixture. The
Cuisines of Mexico From the collection of Jim Vorheis File

Nutrition (calculated from recipe ingredients)
Calories: 206
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 5.3mg
Sodium: 142.7mg
Potassium: 240.4mg
Carbohydrates: 33.6g
Fiber: 5.7g
Sugar: 15.3g
Protein: 4.4g

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