Blue Corn Atole Recipes

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

MEXICAN-STYLE ATOLE

Steps:

• Step 1 Add water, brown sugar cane and cinnamon sticks to large, heavy pot over medium-high heat. Bring water to boil, stirring occasionally to dissolve sugar. Step 2 Meanwhile, in medium bowl using whisk, whisk together masarica, salt and milk until completely smooth. Pour masarica mixture into pot with sugar mixture and bring liquid to boil, whisking occasionally; reduce heat to low. Stir in vanilla extract and continue cooking, whisking occasionally, until mixture is smooth and thick, about 10 minutes more. The atole is ready when the drink coats the back of wooden spoon. Step 3 Remove pot from heat. Divide atole evenly among serving mugs. Serve warm.

MEXICAN ATOLE

Steps:

• In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.
• Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.
• Remove the atole from the heat and whisk in the vanilla.
• Serve hot or warm with a pinch of cinnamon to garnish.

BLUE CORN MASA

Steps:

• First of all, make sure that the corn is clean of any debris or little rocks. Place corn in a colander under the water faucet and rinse. Shake a little to remove any excess water.
• Place corn into a non-corrosive pot. Add enough water to cover the corn. Some kernels will float, those are old or spoil kernels, discharge them.
• Dissolve 2 Tablespoons of Cal (Calcium Hydroxide) in 1/2 cup of water. Stir well.
• Place the pot on the stove and turn the heat to medium high. When the water starts boiling, add the Cal and water mix. The corn will turn a bright yellow color.
• Stir occasionally with a wooden spoon. After 15 minutes, check the corn and rub a few grains between your fingers. If you see a fine skin peeling from them, then they're ready. Turn down the heat and remove from stove. If after 15 minutes your corn skins are not peeling, keep cooking for 5 more minutes and check again.
• Cover the pot with a lid and let it rest overnight or for at least 8 hours.
• The next day, the corn and its residue will be settling at the bottom of the pot, and the skins will be easily removed when rubbing some kernels with your fingers.
• Remove the liquid, reserving some of it to add to the grinding process.(also known as "nejayote") and rinse the corn two or three times, rubbing off the loose skin, until the water looks clean. Place in a colander to drain well.
• The corn is now ready for the grinder. Start grinding the corn in small batches twice or three times until it has a fine texture. The picture at the bottom right is how it will look after the first grinding. The corn grinder has to be tightly fitted to a stable surface to make this step as fast and smooth as possible. The corn grinder was meant to be screwed up to a working area where it will always reside.
• After you've ground the corn 2 times, add some of the cooking water little by little to form the dough-masa. Knead a little until your dough is smooth. This dough will still be grainy, but good enough to make tortillas or any other food you plan to cook with it. Sometimes, I grind the corn and don't add water, then I place it in plastic bags to store in the freezer. When ready to use, just let it sit until room temperature and then add the water to form the dough. To extend the life of the masa add a pinch of cal while grinding the corn.
• (OPTIONAL). I know it will be hard for many to get a hold of a Metate, so this step is just in case you have one and want to have a finer texture in your masa dough. Place a small amount of the dough on the top part of the metate with the help of the "mano" (hand of the metate). Press down on the dough from side to side (from the top part to the bottom part), passing a small amount of dough to the other side every time you press it down. This is done in a rhythmical movement, with your hands holding tightly onto the metate hand and pressing back and fort until all the dough that was at the top now is at the bottom part of the metate. The difference of giving the final grinding to the corn dough with the metate can be seen in the picture below.

BLUE CORN ATOLE

Steps:

• 1. In a large saucepan, whisk milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add cinnamon and sugar. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Serve hot in mugs.