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Nicualote

June 17, 2011

Muñoz Zurita, Ricardo. Verde, blanco, rojo en la cocina mexicanaEdiciones Larousse: Mexico, D.F., 2010. [TX716.M4 M86699 2010]

Nicuatole (pp. 144-145)

 Ingredientes:

1.5 tazos de harina de maíz fresca para tamales

1/3 de taza de azúcar

1 liter de leche

2 cucharadas de extracto de vainilla

Presentación: fruta fresca al gusto

 


Preparación:

Mezcle todos los ingredientes in la olla

Mezcle todos los ingredientes en un olla y cueza a fuego bajo sin dejar de mover durante minutos aproxima hast obtener una consistencia muy espesa.

Vacíe el preparado en un molde rectangular de 20 centímetros de largo por 5 centimetros de hondo. Deje enfriar.

Presentación:

Corte en rebanadas y acompañe con los trozos de fruta fresca.


Ingredients:

Ingredients

1.5 cups of fresh tamales cornmeal
1 / 3 cup sugar
1 liter of milk
2 tablespoons vanilla extract
Presentation: fresh fruit to taste

Preparation:
Mix all ingredients in a saucepan and cook over low heat, stirring constantly for a few minutes until it becomes very thick in consistency.

Pour the prepared mixture into a rectangular mold of 20 cm long by 5 inches deep. Let cool.

Nicualote with Strawberries

Presentation:
Slice and serve with chunks of fresh fruit fresh.


 


 


 


 

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