The hot corn beverage called atole is usually served in the morning, but in Michoacan this tamarind version is served at night, usually after the late evening meal, in small cups. Dark brown sugar may be substituted for the piloncillo.
- 2 ½ cups water
- ½ cup tamarind paste
- ¾ cups grated piloncillo
- 3 ½ tablespoons masa harina
- ¾ cup hot water
Mix the 2 ½ cups water with the tamarind paste, stirring to combine thoroughly. If buying tamarind paste at a Mexican market, it will have seeds, in which case rub the paste in the water with clean fingers to loosen the seeds.
Pour the mixture through a fine mesh strainer, pressing to extract as much liquid and pulp as possible. Discard any pulp left in the strainer.
Pour the strained liquid into a sauce pan, add the piloncillo and cook at a low boil until the piloncillo is dissolved.
In a small bowl, mix the masa harina with hot water until smooth. Slowly whisk this into the tamarind mixture and cook, stirring frequently, until slightly thickened.
Serve hot in small cups. Makes 6 4-ounce servings.
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Tart, Tasty Tamarind: From Candy to Cocktails