Un cordial saludo a todos mis amigos de ésta maravillosa comunidad.
La mazamorra es un alimento semi líquido de consistencia espesa. Le estuve comentando a mi hija Veruska de 15 anos sobre ésta especie de atol tan rico, y claro, no recuerda haberlo probado.
Los molinos de maíz eran manuales, cuando hacíamos cachapas para toda la familia, había que turnarse pués se nos cansaba el brazo, todavía los hay (pocos), ahora en su mayoría son eléctricos. Bueno éstos molinos manuales van sujetos a una superficie plana por unos tornillos que el mismo trae, cuando molemos maíz tierno sale por uno de los tornillos frontales un liquido del mismo maíz que se llama yare, había que colocar un envase para que cayera en él, con éste yare se hace la mazamorra.
En mi afán por hacerla para que Veru la probará compré según mi presupuesto:
Ingredientes:
_4 mazorcas tiernas ( aquí en Venezuela le decimos jojotos ).
_Azúcar a gusto.
_1/2 tacita de leche líquida.
_Canela molida a gusto.
_Pisca de sal.
Preparación:
pelo las mazorcas y las desgranó con un cuchillo, coloco los granos en la licuadora y licúo con poca agua, cuelo muy bien, solo quiero el líquido bien colado sin nada de grumos.
Coloco el líquido que saqué de la colada en una olla al fuego con la tacita de leche, la pizca de sal, una pizca de canela, azúcar a gusto, renuevo y renuevo, la mezcla va espesando hasta que hierva y apago, sirvo con otra pizca de canela encima, justo para que Veruska comprobara lo delicioso de éste atol.
Les confieso que no quedó igual al que tengo en mis recuerdos hecho por mi madre, pero estoy creando los de Veruska y eso es maravilloso.
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Gracias por leerme, hasta un próximo encuentro, gracias Hive.
A cordial greeting to all my friends in this wonderful community
Mazamorra is a semi-liquid food with a thick consistency. I was commenting to my 15-year-old daughter Veruska about this kind of delicious atoll, and of course, she does not remember having tried it.
The corn mills were manual, when we made cachapas for the whole family, we had to take turns because our arms got tired, there are still them (few), now they are mostly electric. Well, these manual mills are attached to a flat surface by screws that the same, when soft corn mills comes out through one of the front screws a liquid of the same corn called yare, you had to place a container so that it fell into it, this yacht is made the porridge.
In my eagerness to make it for Veru to test it, I bought it according to my budget:
Ingredients:
- 4 tender ears (here in Venezuela we call it jojotos).
_Sugar to taste.
_1 / 2 cup of liquid milk.
_ Ground cinnamon to taste.
_Pinch of salt.
Preparation:
I peel the ears and shelled them with a knife, I put the grains in the blender and blend with little water, strain very well, I just want the liquid well strained without any lumps.
I place the liquid that I took out of the laundry in a pot over the fire with the cup of milk, the pinch of salt, a pinch of cinnamon, sugar to taste, I renew and I renew, the mixture thickens until it boils and I turn off, I serve with another pinch of cinnamon on top, just for Veruska to see how delicious this atol is.
I confess that it was not the same as the one I have in my memories made by my mother, but I am creating those of Veruska and that is wonderful.
Thanks for reading, until a next meeting, thanks Hive.
A cordial greeting to all my friends in this wonderful community
Mazamorra is a semi-liquid food with a thick consistency. I was commenting to my 15-year-old daughter Veruska about this kind of delicious atoll, and of course, she does not remember having tried it.
The corn mills were manual, when we made cachapas for the whole family, we had to take turns because our arms got tired, there are still them (few), now they are mostly electric. Well, these manual mills are attached to a flat surface by screws that the same, when soft corn mills comes out through one of the front screws a liquid of the same corn called yare, you had to place a container so that it fell into it, this yacht is made the porridge.
In my eagerness to make it for Veru to test it, I bought it according to my budget:
Ingredients:
- 4 tender ears (here in Venezuela we call it jojotos).
_Sugar to taste.
_1 / 2 cup of liquid milk.
_ Ground cinnamon to taste.
_Pinch of salt.
Preparation:
I peel the ears and shelled them with a knife, I put the grains in the blender and blend with little water, strain very well, I just want the liquid well strained without any lumps.
I place the liquid that I took out of the laundry in a pot over the fire with the cup of milk, the pinch of salt, a pinch of cinnamon, sugar to taste, I renew and I renew, the mixture thickens until it boils and I turn off, I serve with another pinch of cinnamon on top, just for Veruska to see how delicious this atol is.
I confess that it was not the same as the one I have in my memories made by my mother, but I am creating those of Veruska and that is wonderful.
Thanks for reading, until a next meeting, thanks Hive.
¡Qué bonitas las tradiciones!, hermoso que le hayas compartido con tu hija lo que compartiste con tu mamá.
Gracias, Aruska. Hay que seguir las tradiciones, es algo muy bonito.
Muy buena receta, ¡se ve delicioso!
Gracias, es deliciosa.
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esto se ve ricoooooo
Está muy genial, y es chévere notar que esos platos tradicionales siguen presentes!
No lo he comido pero se ve buenísimo! 😋