Tomorrow's Recipes

INTEGRANTS: José Arturo López Teissier, Gabriela Villagomez León, Nancy Guadalupe Flores Bonilla

DESCRIPTION: It is a delicious dessert of corn bread with mesquite syrup and a touch of prickly pear jam accompanied by peach and a mesquite atole drink that will leave a delicious taste on your palate.

Directions:

• Cream the butter in a bowl and then add the sugar, beating until incorporated.
• Step 2. Add the eggs one by one, mixing between each batch.
• Step 3. Measure the necessary liqueur and pour it into the mixture while stirring.
• Weigh the solid ingredients and pass them through a sieve to sift over the mixture in the bowl. Whisk
• Step 5. In a blender place the corn and evaporated milk. Blend until they are incorporated into a heterogeneous mixture, it is very important that the husks of the corn do not fall apart, as this will give it texture.
• Step 6. Pour the mixture from the blender into the bowl and incorporate it while mixing.
• Weigh the mesquite powder and add it to the mixture, beating it until there is no trace of powder left.
• Step 8. Grease and flour the molds to be used, pour the mixture into them in equal parts (recommended to use an ice cream spoon as a standard measure).
• Step 9. Bake for 30-40 min. at 180°, if the pancake comes out clean when pierced, remove from the oven, unmold and let cool.

SYRUP

• Step 1. In a saucepan place the water and heat until the first boil.
• Add the sugar and dissolve completely. Weigh the mesquite.
• Step 3. Remove liquid without reducing and dissolve the mesquite in it, until no lumps remain.
• Step 4. Add the mesquite solution to the syrup.
• Homogenize and reduce over low heat.

JALEO

• Step 6. Wash the fruit and peel it. Place in a bowl and mash. Strain a prickly pear and pour it into a small saucepan.
• Weigh the grenetina and hydrate with sufficient potable water. Place in a water bath until dissolved.
• Step 8. Add to the tuna colada
• Step 9. Mix and bring to medium heat. Add sugar and dissolve homogeneously
• Step 10. When slightly reduced, remove from heat, approx. 5 minutes.

ATOLE

• From the total water, separate a portion of cold water that will be used later.
• Boil the water, cinnamon and piloncillo until dissolved.
• Step 3. Use the portion of cold water and add the atole flour, dissolving to eliminate possible lumps.
• Step 4. Add the solution to the mixture and wait to homogenize.
• Step 5. Take from the boiling mixture and dissolve the mesquite powder.
• Mix and reduce over medium heat, stirring constantly.