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Atole De Zarzamora

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ATOLE DE ZARZAMORA
 Categories: Mexico, Beverages
      Yield: 6 Servings
 
      2 lb Wild blackberries
      2 c  Cold water
    1/2 c  Cold water
      3 oz Tortilla masa (1/3 cup)
      3 tb Crushed piloncillo or
           -dark brown sugar to taste
    1/2 c  Prepared tortilla masa, or
           -scant 1/2 cup masa harina
           -mixed with 1/3 cup water
    2/3 c  Water
  1 1/2 c  Warm milk
  1 1/2 c  Warm water
  1 1/2 oz Tablet drinking chocolate
      1    3-inch cinnamon stick
      3 tb Sugar, brown; to taste
 
  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 Mexicans 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.
  
  Blackberry atole 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.
  
  The Cuisines of Mexico From the collection of Jim Vorheis
 
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