Ingredients with Measurements:
- 1 cup masa harina (corn flour)
- 4 cups water
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Whipped cream and sliced strawberries for garnish (optional)
Special Equipment Needed:
- Blender or food processor
- Large saucepan
- Whisk
Step-by-Step Instructions:
1. In a blender or food processor, puree the chopped strawberries until smooth. Set aside.
2. In a large saucepan, whisk together the masa harina and water until well combined.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
4. Add the pureed strawberries, sugar, vanilla extract, cinnamon, and salt to the saucepan. Whisk until well combined.
5. Continue to cook the mixture, stirring frequently, for 10-15 minutes or until it thickens to the consistency of a thick pudding.
6. Remove the saucepan from the heat and let the atole cool for a few minutes.
7. Serve the atole warm, garnished with whipped cream and sliced strawberries if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 1g
Carbohydrates: 62g
Protein: 2g
Sodium: 50mg
Sugar: 37g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or cornstarch.
- Fresh strawberries can be substituted with frozen strawberries.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Blueberry Atole: Substitute fresh blueberries for the strawberries.
- Chocolate Atole: Add 1/4 cup unsweetened cocoa powder to the mixture before cooking.
- Pumpkin Atole: Add 1/2 cup canned pumpkin puree and 1 teaspoon pumpkin pie spice to the mixture before cooking.
Tips and Tricks:
- Whisk the atole constantly while cooking to prevent lumps from forming.
- If the atole becomes too thick, add a little more water to thin it out.
- For a creamier texture, add a splash of milk or cream to the atole before serving.
Storage Instructions:
Leftover atole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the atole, place it in a saucepan over low heat and stir until warmed through.
Presentation Ideas and Garnishes:
Serve the atole in individual bowls or mugs, garnished with whipped cream and sliced strawberries.
Pairings and Suggested Side Dishes:
- Serve the atole with a side of Mexican sweet bread or pan dulce.
- Pair the atole with a savory breakfast dish like huevos rancheros or breakfast tacos.
Troubleshooting Advice:
- If the atole is too thin, continue to cook it until it thickens to the desired consistency.
- If the atole is too thick, add a little more water to thin it out.
Food Safety Advice:
- Make sure to use clean and fresh ingredients when preparing the atole.
- Store leftover atole in the refrigerator and consume within 3 days.
Food History and Flavor Profiles:
Atole is a traditional Mexican hot beverage made from masa harina and water. It has a thick and creamy texture and is often flavored with cinnamon, vanilla, or chocolate. Strawberry atole is a modern twist on the classic recipe, adding fresh fruit for a sweet and fruity flavor.
Serving Suggestions:
Serve the atole as a warm and comforting beverage for breakfast or as a dessert after dinner.
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Region: Mexican