It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mexican Atole
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- #111993
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup fresh masa or masa flour, MIXED WITH
1/4 cup hot water (for corn dough)
5 cups water
3 tablespoons piloncillo, chopped
OR
1/4 cup brown sugar, mixed with
3 teaspoons molasses
1 cinnamon stick (canella)
1 vanilla bean (split lengthwise, optional)
1 cup fresh strawberries or pineapple chunks
directions
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan over medium heat.
Scrape the seeds of the vanilla bean into the pan and add the cinnamon stick. Stir the mixture until it begins to thicken.
Add the piloncillo or (or sugar-molasses combination) and continue to stir vigorously until the sugar is dissolved. Remove the mixture from the heat.
At this point you could add pureed fruit such as strawberries or pineapple. Remove the cinnamon stick.
Stir the fruit into the mixture and return it to the stove and heat over medium heat until the mixture is warmed.
Remove the vanilla bean and serve hot in mugs.
added by
laurenzi
nutrition data
Nutritional data has not been calculated yet.
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