Atole de Tamarindo

The last time I had Tamarind Atole in Mexico was during a trip to Veracruz. We were on the road between Tuxpan and Poza Rica when we saw two middle-aged women sitting on the side of the road surrounded by lots of tall bushes, with a sign that read “Tamales and Atole”. And of course, we had to stop and buy some.

That’s one of the things that I love about being on the road: you never know what you’re going to find. Whenever we travel by car, we really don’t make a schedule, since we love to stop whenever we see something interesting, like people selling food or produce.

Tamarind Atole | Atole de Tamarindo

Tamarind Atole is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that make it so popular, Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit.

The trees, which can grow up to 40 or 50 feet tall, are covered with dense foliage that has a billowing effect on breezy days.One of the most popular forms in which you will find tamarind in Mexico is in candies, where small balls of tamarind paste are covered in sugar (or in spicy peppers, to make a salty version). Tamarind is also used to make drinks and sauces, and as an ingredient for some stews. It is considered a great source of Vitamin B and Calcium.

How to make Atole de Tamarindo

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DIRECTIONS:

• Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes.  After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste. (Please check the ingredients list below)
• Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.

• Meanwhile, mix the masa harina with the remaining water until it doesn't show any lumps.
• When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.

Serve warm.

Other atole recipes: Guava Atole, Corn Atole, and Basic Atoles.

¡Buen provecho!
Mely,

Atole de Tamarindo

Mely Martínez

Atole de tamarindo is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that make it so popular. Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit.

5 from 2 votes

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Prep Time 5 mins

Cook Time 15 mins

Soaking Time 30 mins

Total Time 50 mins

Course Drinks

Cuisine Mexican

Servings 4 servings

Calories 268 kcal

Ingredients

  

1x2x3x

• ▢ 4 ounces (100grs) Tamarind, without the shells
• ▢ 1- ¼ cup of warm water for soaking
• ▢ ¾ cup sugar
• ▢ 4- ¾ cups of water
• ▢ 6 Tablespoons of Masa Harina *

Instructions

 

• Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes. After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste.
• Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.
• Meanwhile, mix the masa harina with the remaining water until it doesn’t show any lumps.
• When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.

Serve warm.

Notes

* Use the masa harina sold for making tortillas.

Nutrition

Serving: 1.5CupCalories: 268kcalCarbohydrates: 67gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 27mgPotassium: 218mgFiber: 2gSugar: 54gVitamin A: 41IUVitamin C: 1mgCalcium: 52mgIron: 2mg

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