Pre Hispanic cuisine…

Yesterday in my class we cooked gorditas and cocoa atole… Yummy…  

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I really love this class, at least it is my favourite class…

GORDITAS:

We prepared the gorditas with black corn, first the corn needed the process of nixtamalization and then we had the corn ready to grind at the grinder, then, having it as flour, just added butter, salt and water if it was necessary to prepare the dough and start with the gorditas…

CACAO ATOLE:

For the atole, we needed to brown the cacao seed so we could peel them and grind them at the metate (a pre hispanic utensil made of stone). We put 2 litres of water to boil with cinnamon and unrefined brown sugar. Then, we just added the dissolved dough and the dissolved cocoa. When we saw that the atole was a little thicken without tasting like raw dough…we knew that it was ready to drink…

SO DELICIOUS…WOULD YOU LIKE TO TRY IT…? 😉 

Now I wanna eat it… ❤

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