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Anonimo

Sep 23, 2005, 2:47 AM

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Atole de Grano en Michoacán

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While in Pátzcuaro the night before last, we renewed our acquaintance with the earthy but savory corn soup, atole de grano.
We tried it at a location new to us; on the southeast corner of La Plaza Chica, where two señoras sat with their huge ollas de barro on charcoal braziers, dishing up bowls of the thick, green hued soup to customers. The enormous, carved wooden paddle serving spoons add to the traditional atmosphere.

You could order it with or without an elotito in it. A small tray of chopped onion, chile manzano and a bowl of cut limones was available if you wished to season it al gusto,
A serving was $12 MXP. I ate two servings, because I liked it so much.
More out of curiosity than a real desire to cook it myself, I wonder if anyone has an approximate recipe. Particularly, what is the herb or vegetable that gives it that mild anise-y taste and green color?

Saludos,
Anonimo

DoDi2

Sep 24, 2005, 9:19 AM

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Re: [Anonimo] Atole de Grano en Michoacán

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hola amigo anonimo ;-)

I never had atole de grano, but I wonder if maybe that herb with a mild anise taste might have been hoja santa?

Anonimo

Sep 24, 2005, 10:26 AM

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Re: [DoDi2] Atole de Grano en Michoacán

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That's what I think, DoDi2, but una amiga paisana aquí me dijo la hierba es eneldo. No lo creo.

Quote

ATOLE DE GRANO
10 elotes desgranados, sal al gusto, 3 manojitos de anís fresco, 2½ litros de agua, 4 cucharadas de harina o la necesaria para espesar, sal al gusto.

Para acompañar: Salsa de tomate verde. Para 8 personas.

PREPARACIÓN

El elote se pone a cocer con el agua hasta que esté suave. Se toma entonces un poco de esa agua y se muele con el anís y se cuela, se le añade a los elotes cocidos con todo y su agua, se vuelve a poner al fuego y se le añade la harina disuelta en ½ taza de agua fría , se deja cocer hasta que tome punto de atole y se sirve.

PRESENTACIÓN

En platos hondos acompañado por salsa verde.

http://www.mexicodesconocido.com.mx/...dsec=18&idsub=88

Saludos,
Anonimo