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Active Time: 40 Minutes
Total Time: 40 Minutes
Yield: Makes 3 qt
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| In this recipe from La Cocina Veracruzana, the tradition atole is flavored with cooked fruit. The pineapple could be replaced with guavas, pears, or peaches. |
RECIPE INGREDIENTS
| 1 cup corn tortilla masa |
| 2 qt. Water |
| 2 cups fresh pineapple, chopped |
| 3 cups sugar |
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DIRECTIONS
Dissolve the masa in 2 cups of water and strain out any lumps. Puree the pineapple with the remaining water and the sugar in batches in a blender. Pour into a large saucepan and cook over medium heat, stirring constantly for 15 minutes. Add the masa mixture and cook, stirring regularly, for 20 to 25 minutes.
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For a variation, you can substitute milk for half of the water. In this case, you can puree the pineapple with the water and cook the fruit as above. Add the milk with the sugar before adding the masa and proceed as indicated.
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Serving Size = 1 cup
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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