[CH] Recipe: Atole / Chauquehue (was: Oatmeal)
Holder, John (John_Holder@jdedwards.com)
Thu, 6 Dec 2001 12:01:08 -0700
Malt'o'meal is a good choice for that - and not too far off from
the northern New Mexican / Native American dish, atole.
Atole (Blue Corn Gruel)
Yield: 4 servings Cooking Time: Approximately
Temperature: Medium 5 minutes
1/4 cup blue corn, atole flour 2 cups milk, approximately
1/2 cup water 1/2 teaspoon salt
2 cups boiling, salted water Sugar
1/2 teaspoon baking soda
1. Dissolve atole flour in water in a medium-sized saucepan. Add to
boiling, salted water and cook for 3 minutes at medium heat. Add
baking soda and stir briskly.
2. Place milk and salt in a small saucepan and scald, but do not
boil.
3. Serve thickened mixture with hot milk. sugar, or both.
Or chopped chipotles, as Margo suggested!!! The blue corn is nice.
Don't know where to get blue corn flour outside of Northern NM
though... Note that atole is considered a beverage...
Or you could try:
Chauquehue (Thick Corn Gruel)
Yield: 6-8 servings Cooking Time: ~5 minutes
1 1/2 cups blue corn flour 1 1/2 teaspoons salt
3/4 cup water 1/2 teaspoon baking soda
5 cups boiling water 1 tablespoon lard
1. Dissolve blue corn flour in water in a medium-sized saucepan. Add
boiling, salted water to mixture and cook for 3 minutes at medium
heat, stirring briskly.
2. Add lard and baking soda and cook, while stirring, until thick.
John
-----Original Message-----
From: Margo Thompson [mailto:Margo.Thompson@uvm.edu]
Sent: Thursday, December 06, 2001 9:54 AM
To: chile-heads@globalgarden.com
Subject: [CH] Squash, Oatmeal, and Chipotles
[snip]
Re. oatmeal and chile. A dirty little secret: I've been chopping
chipotles in adobo into my malt o'meal for years. I'm not much for
sweets in the morning, and chiles were a natural step up from the
salt & pepper I used to favor. The coarse Asian chile sauces are
good, too, to my taste.
Back to grading,
Margo
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