One of the most iconic dates of the year is approaching: the day of the dead. Christmas and the Day of the Dead, represent the most famous and expected festivities of the year. Perhaps for all the symbolic meaning that both dates possess. During the Day of the Dead, depending on the country, it is customary to pay tribute to the deceased. In this celebration, traditional activities that involve various local cultural aspects are carried out. However, the most relevant aspects are religion, expressions of popular art and … gastronomy! In recipesgatis we want to share with you this gastronomic trip around the world, so that you enjoy the most iconic dates of the year. For this reason, we bring you the famous corn atole.In America, Mexico celebrates the most striking and known day of the dead around the world. Unlike other places, death is colorful and cheerful here. Another life after death. For this reason, everything that surrounds this date is cheerful, because the dead are not cried, but is celebrated for them and for their new
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make corn atole: |
| 3 mazorcas (white or yellow corn) 3 cups of complete milk 1 can of condensed milk 3 tablespoons of refined sugar 1 branch of large cinnamon 1 teaspoon of vanilla essence 1 pinch of cinnamon powder (by serving ) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular on all saints, boiled, |
Ingredients to make corn atole:
1. Order the necessary ingredients to prepare this recipe with sweet Mexican atole corn.
2. Peel the cobs, remove the leaves and hairs. To unravel the corn you can use a knife or the grater. How delicious are sweet corn recipes!
Trick: you can use canned corn (corn can be yellow or white)
3. Corn, for this process you can use the blender, a food processor or a manual mixer. Add a cup of water. Corn crushed by a strainer and discard the solid remains. How simple is to prepare atole from corn!
4. Pour the liquid obtained from the cob inside a saucepan. Add the sugar, cinnamon branch, vanilla and a pinch of salt. Apply low fire. Remove from time to time. Almost ready the Mexican Atole!
Trick: When it boils, remove the cinnamon branch.
5. When the mixture of the corn atole breaks into a boil, add the complete milk and condensed milk. Lower the temperature over moderate heat, wait for the mixture to thgby a little. Stir occasionally.
Trick: You can replace complete milk with evaporated milk. You can also combine evaporated milk with complete milk or condensed milk.
6. Decorate the corn atole with cinnamon, sweet corn grains and a branch of peppermint. Enjoy a warm and colorful day of the dead with this recipe that will return the heat to the body. Nothing better than a warm cup of this traditional Mexican corn drink. If you dare, share with us your experience … Please include photo!
