Atole de Zarzamora (Michoacán)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Atole de Zarzamora (Michoacán). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Atole de Zarzamora (Michoacán) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Atole de Zarzamora (Michoacán) is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Atole de Zarzamora (Michoacán), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Atole de Zarzamora (Michoacán) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can cook Atole de Zarzamora (Michoacán) using 4 ingredients and 4 steps. Here is how you cook that.

COMENTARIOS: Conocido por su producción de 96.5% de zarzamoras en todo el país, Michoacán logró elaborar un atole con su producto, y, es así que surgió el atole de zarzamora; esta bebida caliente espesada a base de maíz se logra espesando correctamente el atole, es por eso, que si queda muy líquido, es recomendable agregar más masa de maíz desleída para que espese, pero se debe de esperar unos 10 minutos para saber si se debe agregar más o no.

Ingredients and spices that need to be Prepare to make Atole de Zarzamora (Michoacán):

1. 120 gr. Zarzamora
2. 60 ml. Miel de agave
3. 1 lt. Agua
4. 50 gr. Masa de maíz

Steps to make to make Atole de Zarzamora (Michoacán)

1. Desleír (disolver) la masa de maíz con un poco de agua.
2. Licuar zarzamoras con la mitad de agua y la miel de agave.
3. Llevar a fuego con el resto del agua; cuando comience a hervir, agregar la masa desleída y colada.
4. Cocinar a fuego bajo hasta espesar; servir caliente.

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So that's going to wrap this up with this special food How to Make Any-night-of-the-week Atole de Zarzamora (Michoacán). Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!