Atole De Zarzamora

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

Title: ATOLE DE ZARZAMORA
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
Vorheis

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