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Tamarind Masa Drink |
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Serves: 4 Print this Recipe(Atole de Tamarindo) Category: Corn- and Rice-Based Drinks This atole (masa-thickened drink) is from the state of Michoacan. Tamarind was brought to Mexico from Asia by way of trading vessels from the Philippines, and the plant is grown widely in many areas of Mexico. The brown pod of the plant contains a sticky, very sour fruit with large seeds. It takes a lot of sugar to sweeten tamarind, but the resulting tart-sweet beverage is really very good. In the United States, tamarind paste is available in many Mexican or Asian markets in 14-ounce packages. The atole is served warm as an after-dinner finisher, or as an afternoon pick-me-up. 2 cups water 8 ounces tamarind paste, separated into pieces 3/4 cup dark brown sugar 3 tablespoons masa harina, (flour for corn tortillas) 1/2 cup hot tap water 1. Put the 2 cups of water and the tamarind paste in a medium saucepan. Bring to a boil over medium heat, partially cover, lower the heat to medium-low and simmer the tamarind until the seeds separate from the pulp, 12 to 15 minutes. Pour the liquid through a fine-mesh strainer into a bowl, pressing, with a spoon to extract all of the juices and any pulp that passes through the strainer. Discard the seeds and pulp. 2. Pour the juice back into the saucepan. Add the sugar and bring to a boil. Cook over medium heat until the sugar is dissolved, 3 to 4 minutes. In a small bowl, mix the masa harina with the hot water and slowly stir it into the tamarind mixture. Bring to a boil, partially cover, and cook over medium-low heat, stirring frequently, until the juice thickens slightly, about 10 minutes. Serve warm in 3- to 4-ounce cordial glasses. Store in a covered jar, in the refrigerator, for 3 to 4 weeks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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