Post by El Muy Guapo Trekkie Senor Eleganz » Sat, 12 Feb 2000 04:00:00

---------- Recipe via Meal-Master (tm) v8.03

 Categories: Mexico, Beverages
      Yield: 6 Servings

      2 lb Wild blackberries
      2 c  Cold water
    1/2 c  Cold water
      3 oz Tortilla masa (1/3 cup)
      3 tb Crushed piloncillo or
           -dark brown sugar to taste
    1/2 c  Prepared tortilla masa, or
           -scant 1/2 cup masa harina
           -mixed with 1/3 cup water
    2/3 c  Water
  1 1/2 c  Warm milk
  1 1/2 c  Warm water
  1 1/2 oz Tablet drinking chocolate
      1    3-inch cinnamon stick
      3 tb 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

"A place without shame is where I belong"

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