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Atole
Jun 19, 2014 9:40:01 GMT -5
Post by oxbowfarm on Jun 19, 2014 9:40:01 GMT -5
Does anyone know if there are specific types of corn used for making Atole? I think its usually nixtamalized masa, but I was wondering if specific corns were preferred for atole, flints or flours or dents?
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Atole
Jun 19, 2014 10:04:00 GMT -5
Post by Joseph Lofthouse on Jun 19, 2014 10:04:00 GMT -5
Does anyone know if there are specific types of corn used for making Atole? I think its usually nixtamalized masa, but I was wondering if specific corns were preferred for atole, flints or flours or dents? My neighbors from Mexico use this corn to make masa harina and anything derived from it. It is a very tall dent-flour corn. I'd venture a guess that flints are not preferred for making atole because it is difficult to rehydrate them.
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Atole
Jun 19, 2014 10:31:55 GMT -5
Post by oxbowfarm on Jun 19, 2014 10:31:55 GMT -5
So, floury starch?
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Atole
Jun 19, 2014 12:50:03 GMT -5
Post by Joseph Lofthouse on Jun 19, 2014 12:50:03 GMT -5
The corn my neighbors use has floury starch.
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Atole
Jun 21, 2014 1:38:08 GMT -5
Post by 12540dumont on Jun 21, 2014 1:38:08 GMT -5
Hey, I have both types in my seed fridge, I've just ground some. I'll give it a whirl and let you know. Oh wait, it has to be nixtamalized first. Well, I guess I'll give it a go when I do that next. I don't have a grinder that can grind wet corn. And the only electric one I've seen you have to go to Mexico to get. Well, Dia de los Muertos is coming...maybe I can talk myself into pounding some by then. Have you had the chocolate version?
I made Maize Morado this week and we had rum punch on Thursday night. Oh yeah!
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