Atole De Zarzamora
- 2 pounds Wild blackberries
- 2 1/2 cups Cold water
- 1/3 cup Tortilla masa
- 3 tablespoons Crushed piloncillo or dark brown sugar to taste
- 1/2 cup Prepared tortilla masa, or
- 1/2 cup masa harina (scant) mixed with
- 1 cup water
- 1 1/2 cup Warm milk
- 1 1/2 cup Warm water
- 1 1/2 ounce chocolate syrup
- 1 (3-inch) cinnamon stick
- 3 tablespoons Sugar, brown; to taste
- Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes.
- Puree the blackberries in a blender or food processor and press through a fine sieve, or the fine disk of a food mill, to extract the seeds, and return to the pan.
- Add the water to the masa and press out any lumps with the back of a wooded spoon. When it is quite smooth, stir it into the strained blackberries.
- Cook over low heat, stirring often until the atole begins to thicken.
- Add the sugar and stir until dissolved. It should take about 25 minutes to reach the required consistency, so that the mixture will very lightly coat the back of a wooden spoon .
Champurrado (Chocolate-flavored atole)
- Put the masa into the pan with the 2/3 cup water and cook over a low flame, stirring constantly, until it thickens - about 5 minutes.
- Gradually stir in the milk and water and cook until it begins to bubble.
- Add the chocolate, broken into pieces, the cinnamon stick, and the sugar and cook slowly, stirring, until the mixture thickens - about 15 minutes.
- The atole is done when a spoonful slides noiselessly rather than plops back into the mixture.
Though there are many variations, basically "atole" is a gruel thickened with masa, sweetened with raw sugar, and flavored with crushed fruits - such as pineapple and strawberries - or seasoned with chili. Some are made with a base of ground rice; others with fresh corn. For the Mexican atole, too, is a natural accompaniment for tamales. For non-Mexicans, however, it is really not the sort of beverage that would generally be accepted, no matter how authentic.