Atole de tlacihual

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Atole de tlacihual. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Atole de tlacihual is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Atole de tlacihual is something that I've loved my whole life.

Many things affect the quality of taste from Atole de tlacihual, 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 tlacihual delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Atole de tlacihual is 8 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Atole de tlacihual using 4 ingredients and 10 steps. Here is how you cook it.

El atole de Tlacihual, se prepara en fiestas, para visitar enfermos y mujeres recién dadas a luz y en épocas de lluvia. Está hecho a base de maíz y no lleva leche
#Tradicional
SanJuanOzolotepec

Ingredients and spices that need to be Prepare to make Atole de tlacihual:

1. 1 kilo maíz
2. 2 litros agua
3. al gusto Azúcar
4. 2 rajas canela

Instructions to make to make Atole de tlacihual

1. Se pone a cocer el maíz en un poco de agua, no se añade cal como al nixtamal normal ya que la cal le cambia un poco el sabor es por esto que se le llama tlacihual pues es solo maíz.
2. Pasados unos 45 minutos se prueba un grano este debe estar suave, siendo así se retira de la lumbre y se le tira el agua.
3. Se muele el tlacihual
4. Se vierte la masa en un recipiente grande.
5. Se le agrega los dos litros de agua.
6. Se bate muy bien.
7. Se cuela todo en una manta de cielo o colador fino y así no lleve algún pedazo de maíz o cáscara del mismo, a estos deciduos que quedan en el colador se me llama chincastle.
8. Una vez colado todo se vierte en una olla y se lleva a la lumbre y se empieza a revolver constantemente con el tlamolote que es una vara un poco gruesa de cierto árbol que no da mal sabor ni nada, pero al no contar con él se utiliza una palita de madera o una cuchara grande.
9. Se agrega la canela y se le puede agregar azúcar al gusto, y se debe tener cuidado al momento de que empiece a hervir ya que las burbujas que salen queman muy feo, pasados unos 8-10 minutos de hervor se retira del fuego.
10. Una vez cocido, es momento de servir y disfrutar acompañado de una rica pieza de pan.

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