How are Paulina friends cooking!? In this new chapter we propose a well Mexican recipe to start the day with all the energy. We are going to prepare atole from Guayaba, for a blunt and tasty breakfast.
With that flavor to tropical fruit and a creamy touch, the atole of Guayaba with milk is like a morning hug that we need, especially in the cold days.
But surely many of you do not dare to prepare it because you are reputed to cut , but do not worry that in this note we will pass some tricks and secrets to avoid it and everything you need to prepare the recipe of Atole de Guayaba perfectly!
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About the Atole de Guayaba
First of all, what is atole? For those who are not familiar, atole is a thick and comforting drink, made from corn and some other ingredient that gives it a characteristic flavor, which can be from chocolate or, as in this case, guava .
Now, the atole of Guayaba with milk is a combination where the fruit is integrated with the creaminess of the milk, achieving that balance between sweet and acid, with a delicious result
Not only is it tasty, but also aromatic, since when preparing it, it releases the entire perfume of the guava . But not everything is perfect, the Atole de Guayaba is famous for having its tricks, since it can be cut , so we are going to tell them why it happens and how to avoid it.
Why is the Atole de Guayaba cut?
One of the great mysteries of Atoles cuisine is to understand why it is cut . This happens when the temperature is too high and the ingredients are not well mixed.
In addition, guava has acidity , and when combined with milk, that acidity can make the dairy separate and remain water on one side and solid on the other.
Tricks to prevent Guayaba atole from cutting
- Low and constant temperature : Keeping low heat is the key.
- Cook the guavas well: make sure the guavas are very soft and liquefied before mixing with the milk.
- Using bicarbonate : a pinch of bicarbonate helps to cut with the acidity of the guava and prevents it from being mixed with the milk.
- Patience and dedication: Revolve continuously and not release the pot. Guayaba Atole needs constant care .
GUAYABA ATOLE CHARACTERISTICS
- Tropical flavor : unlike other more "terrifying" atoles such as the champurrado , this comes with a touch of tropical freshness. Guayaba gives it an exotic flavor and aroma.
- Creamy texture : the Atole de Guayaba with Maizena does not have to be too thick or too light. The key is in the fair mixture of milk and cornstarch.
- NUTRITIVE : As we mentioned, Guayaba is a source of vitamin C, and when combining it with milk, we have a combo that does well to the body and soul.
- Versatile : Although it sounds weird, this atole is going well with both sweet and salty recipes.
- Ideal for cold days : Perfect to take in a winter morning or a cool night.
How to make Guayaba atole with milk
To make an atole from Guayaba with milk , the trick is to mix all the ingredients well and prepare it over low heat.
Atole is a drink that requires patience , because if one rushes and puts the high heat, you can end lumps or, worse, cut! That is, milk can be separated and there, goodbye to creaminess.
It is best to beat little by little , until all the ingredients merge and the aroma starts out. The result is well worth it.
What to accompany the Atole de Guayaba?
- Ellote tamales: These sweet tamales with corn cream are perfect with the Atole de Guayaba.
- Dead bread: The combination of the dead bread with the fruit touch of the atole is like a hug in a cold day.
- Homemade churros: What better than freshly made churros Perfect to wet at the Atole in Guayaba.
- Capirotada: The sweet and scented delight of the capirotada , with its contrast of flavors and textures, goes like the gods with the acid sweet of the Atole de Guayaba
7 tips and secrets to make a perfect guava atole
- Using ripe guayabas : the more mature it guava, the better it will be the taste of the atole. Mature guavas are sweeter and have a more intense aroma.
- Do not stop beating : it may sound like an arm exercise, but this step is key to preventing the atole from cutting.
- A pinch of bicarbonate : when cutting acidity on the cooked guava helps not to be cut.
- A touch of cinnamon : this is not mandatory, but a panquita of cinnamon enhances the flavor and gives it a very Mexican touch.
- Control the amount of cornstarch : the cornstarch gives that thick consistency to Atole. But it is important not to pass, better put a little at the beginning and adjust little by little, always dissolving it first cold.
- Experiment with evaporated milk : this is a trick to make it even more creamy and gives it an extra touch without being cut.
- Adding a dash of vanilla : it may seem a peculiar addition, but vanilla is complemented by the taste of guava in a magical way.
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Guayaba Atole Recipe
Yields: 4 portions
Preparation time: 30 minutes
Ingredients
- 5 mature guavas
- 1 liter of milk
- 2 cups of cold water
- 1/2 cup of sugar (adjust to taste)
- 1 cinnamon branch
- ½ teaspoon sodium bicarbonate
- 2 tablespoons of cornstarch
- Cinnamon powder at ease (optional)
How to make ATole from Guayaba step by step
- Wash the guavas well and cut them into small pieces.
- Place the guayabas in a pot with the sugar and cinnamon. Cover with the 2 cups of water and cook over medium heat for 10-15 minutes, until they are soft.
- Once cooked, remove the cinnamon branch and blend the guayabas with little from cooking water until a soft puree. Then strain the mixture to remove the seeds.
- Dissolve the bicarbonate in the puree of Guayabas. Reserve.
- In a separate pot, dissolve the cornstarch in cold milk. Cook over low heat, stirring not to form lumps.
- When the milk begins to have bubbles at the edges, add the puree of Guayabas and constantly stir so that the mixture is not cut.
- Always cook over low heat while stiring until the mixture thickens and has a fluid consistency, about 3 to 5 minutes.
- If necessary, add more sugar and a pinch of cinnamon powder. Serve hot and enjoy!
