Mazamorra is a typical preparation of the Antioch region of Colombia. It consists of cooking corn pet in water until it is soft, adding milk and panela to sweeten. The Colombian mazamorra is served in large bowls and can be consumed at any time of the day. Take note of the ingredients and step by step that in recipesgratis.net we detail and put down to work!
| 🚻 6 Diners | 🕘 4h | 🍵 Positive | 🤯 |
| Ingredients to make Colombian mazamorra: |
| 1 cup of corn peto 150 grams of panela 3 cups of milk (720 milliliters) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Colombian mazamorra:
1. Before performing the mazamorra, the first step is to enlist all the ingredients. Peto corn is the white corn broken down and raw.
2. Leave the peso corn since the previous night. The next day, cook corn in abundant water for 3 hours over low heat until it is soft.
3. If it is necessary to remove some water from the anterior cooking and add the grated panela to sweeten the mazamorra. Mix everything very well.
4. Add the previously boiled milk, which will prevent the mazamorra from being cut. Cook for 1 hour, stirring constantly.
5. Finally serve the Colombian mazamorra and accompany with a little more grated panela. This dish can be eaten at breakfast, such as dessert or snack. A variation of this recipe is the Peruvian purple mazamorra. If you liked this recipe, you have a comment or restlessness, give us your opinion.
