Ingredients with Measurements:
- 1 cup of masa harina
- 4 cups of water
- 1 can of pineapple chunks (20 oz)
- 1 cup of sugar
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- Blender
- Large pot
Step-by-step instructions:
1. Drain the pineapple chunks and reserve the juice.
2. In a blender, blend the pineapple chunks with 1 cup of water until smooth.
3. In a large pot, mix the masa harina with 3 cups of water until there are no lumps.
4. Add the blended pineapple, reserved pineapple juice, sugar, cinnamon stick, vanilla extract, and salt to the pot.
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
7. Remove the cinnamon stick and let it cool for a few minutes.
8. Serve warm in mugs or bowls.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking and low heat for simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 270
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 30mg
Total carbohydrates: 67g
Dietary fiber: 2g
Sugar: 45g
Protein: 2g
Substitutions for ingredients:
- Pineapple chunks: You can use fresh pineapple instead of canned pineapple.
- Masa harina: You can use regular cornmeal instead of masa harina, but the texture may be different.
- Sugar: You can use honey or agave nectar instead of sugar.
Variations:
- Coconut Pineapple Atole: Add 1 cup of coconut milk to the recipe.
- Chocolate Pineapple Atole: Add 1/2 cup of cocoa powder to the recipe.
- Strawberry Pineapple Atole: Add 1 cup of fresh or frozen strawberries to the recipe.
Tips and tricks:
- Stir constantly to avoid lumps.
- If the atole is too thick, add more water.
- If the atole is too thin, add more masa harina.
- You can adjust the amount of sugar to your liking.
Storage instructions:
Store the leftover atole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the atole in a pot over low heat, stirring occasionally, until warm.
Presentation ideas:
Serve the atole in mugs or bowls and garnish with a cinnamon stick or a pineapple wedge.
Garnishes:
- Cinnamon stick
- Pineapple wedge
- Whipped cream
- Chocolate shavings
Pairings:
- Tamales
- Empanadas
- Churros
Suggested side dishes:
- Fresh fruit salad
- Mexican rice
- Refried beans
Troubleshooting advice:
- If the atole is too thick, add more water.
- If the atole is too thin, add more masa harina.
- If the atole is too sweet, reduce the amount of sugar.
Food safety advice:
- Make sure to cook the atole thoroughly to avoid foodborne illness.
- Store the leftover atole in the refrigerator and consume within 3 days.
Food history:
Atole is a traditional Mexican hot drink made with masa harina, water, and sweeteners. It has been consumed for centuries by indigenous people in Mexico and Central America.
Flavor profiles:
The pineapple atole has a sweet and tangy flavor with a hint of cinnamon.
Serving suggestions:
Serve the pineapple atole as a dessert or a breakfast drink.
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Region: Mexican