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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside. | 2. Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. | 3. Cook over medium heat and stir continuously with a wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. | 4. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. | 5. Strain into a serving bowl. | 6. To Serve: Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	1	pint	ripe	114.24	27.4176	2.3919	1.071
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
masa harina	6	ounces		617.4519	130.2773	14.3902	6.2766
water	2	cups		0.0	0.0	0.0	0.0
milk	2	cups		297.68	23.3264	15.372	15.9576
cinnamon	1	stick		-	-	-	-
mint leaf	4 -5		dried chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.