{"id":8147,"date":"2024-07-19T14:48:50","date_gmt":"2024-07-19T20:48:50","guid":{"rendered":"https:\/\/www.liberador.news\/?p=8147"},"modified":"2024-07-19T14:48:51","modified_gmt":"2024-07-19T20:48:51","slug":"prepara-nicuatole-un-postre-gelatinoso-de-oaxaca","status":"publish","type":"post","link":"https:\/\/www.liberador.news\/index.php\/2024\/07\/19\/prepara-nicuatole-un-postre-gelatinoso-de-oaxaca\/","title":{"rendered":"Prepara Nicuatole, un postre gelatinoso de Oaxaca \u00a0"},"content":{"rendered":"\n

Oaxaca<\/strong>\u00a0nos ha\u00a0regalado miles y millones de platillos, ingredientes y tradiciones que\u00a0alimentan la tradici\u00f3n culinaria de M\u00e9xico.<\/strong>\u00a0Entre todas esas delicias, el\u00a0nicuatole<\/strong>\u00a0surge como un\u00a0postre emblem\u00e1tico<\/strong>\u00a0de la\u00a0gastronom\u00eda local.<\/strong>\u00a0Un postre humilde, sencillo y gelatinoso que refleja parte de los\u00a0sabores oaxaque\u00f1os,\u00a0aqu\u00ed aprender\u00e1s a prepararlo.\u00a0<\/p>\n\n\n\n

\u00bfQU\u00c9 ES EL NICUATOLE?<\/h3>\n\n\n\n

Este es un\u00a0postre de origen prehisp\u00e1nico<\/strong>\u00a0que se elabora con\u00a0ma\u00edz, canela, piloncillo y agua.<\/strong>\u00a0Es una especie de\u00a0gelatina o natilla<\/strong>\u00a0que tradicionalmente se\u00a0pinta de rojo<\/strong>\u00a0con el\u00a0pigmento obtenido de la cochinilla.\u00a0<\/p>\n\n\n\n

\"Narilla<\/p>\n\n\n\n

FOTO: UN POSTRE T\u00cdPICO DE OAXACA QUE SE ELABORA CON MA\u00cdZ CRIOLLO MOLIDO Y SE ENDULZA CON MIEL\/ GUD\u00d3 MAGAZINE<\/p>\n\n\n\n

Del n\u00e1huatl necuatl <\/em><\/strong>que significa \u201cmiel\u201d<\/strong> y atolli <\/em><\/strong>\u201catole\u201d<\/strong>, este postre t\u00edpico de Oaxaca es muy visto en la regi\u00f3n de los Valles Centrales.<\/strong> Cortado en rect\u00e1ngulos largos se envuelve en hojas de pl\u00e1tano<\/strong> y se disfruta con un poco de coco rallado, almendras o tuna. <\/strong><\/p>\n\n\n\n

Se puede hacer con\u00a0agua o leche<\/strong>, pero tradicionalmente siempre\u00a0se hace con ma\u00edz criollo<\/strong>, pues su alto contenido en\u00a0almidones<\/strong>\u00a0da una textura perfecta. El ma\u00edz se cuece,\u00a0se muele en metate,\u00a0se cuela<\/strong>\u00a0y\u00a0se cocina<\/strong>\u00a0nuevamente. Despu\u00e9s se condimenta y endulza, as\u00ed se obtiene una consistencia\u00a0como la miel y se logra cuajar.\u00a0<\/strong><\/p>\n\n\n\n

RECETA DE NICUATOLE TRADICIONAL<\/h2>\n\n\n\n

FOTO: ESTA ES LA RECETA TRADICIONAL DEL NICUATOLE CON ALGUNOS PEQUE\u00d1OS AJUSTES PARA HACERLO EN CASA.<\/p>\n\n\n\n

INGREDIENTES: <\/p>\n\n\n\n

    \n
  • 200grs Masa de Ma\u00edz (para tortillas)<\/li>\n\n\n\n
  • 750 ml Agua<\/li>\n\n\n\n
  • 250 ml Leche<\/li>\n\n\n\n
  • \u00be taza de Az\u00facar\u00a0<\/li>\n\n\n\n
  • \u00bd raja de Canela<\/li>\n\n\n\n
  • Colorante rojo<\/li>\n<\/ul>\n\n\n\n

    PREPARACI\u00d3N: <\/p>\n\n\n\n

      \n
    1. Disolver la masa de ma\u00edz en el agua.\u00a0<\/li>\n\n\n\n
    2. Mezclar con las manos y evitar que queden grumos.\u00a0<\/li>\n\n\n\n
    3. Colar la masa con una manta de cielo, exprime con fuerza.\u00a0<\/li>\n\n\n\n
    4. Servir el l\u00edquido exprimido en una cacerola.<\/li>\n\n\n\n
    5. A\u00f1adir az\u00facar y canela.\u00a0<\/li>\n\n\n\n
    6. Cocinar a fuego muy bajo sin dejar de mover.\u00a0<\/li>\n\n\n\n
    7. Despu\u00e9s de una hora y media de cocci\u00f3n incorporar la leche.<\/li>\n\n\n\n
    8. Una vez que espese apagar el fuego y reservar por unos minutos.\u00a0<\/li>\n\n\n\n
    9. Colocar la mezcla en moldes rectangulares.\u00a0<\/li>\n\n\n\n
    10. A\u00f1adir unas gotas de colorante encima hasta cubrir la superficie, todav\u00eda que est\u00e9 caliente.\u00a0<\/li>\n\n\n\n
    11. Esperar a que cuaje por completo y desmoldar.<\/li>\n<\/ol>\n\n\n\n

      Las\u00a0tradiciones culinarias<\/strong>\u00a0en M\u00e9xico son la ley,\u00a0respetar, divulgar y promover<\/strong>\u00a0estas recetas es mantener una\u00a0parte de la historia del pa\u00eds viva.<\/strong>\u00a0El\u00a0nicuatole<\/strong>\u00a0es una receta imperdible de la\u00a0cocina t\u00edpica de Oaxaca\u00a0que debes probar.\u00a0<\/p>\n\n\n\n

      <\/p>\n\n\n\n

      Fuente: Animal Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":"

      Oaxaca\u00a0nos ha\u00a0regalado miles y millones de platillos, ingredientes y tradiciones que\u00a0alimentan la tradici\u00f3n culinaria de…<\/p>\n","protected":false},"author":4,"featured_media":8148,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[109],"tags":[],"class_list":["post-8147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"\nPrepara Nicuatole, un postre gelatinoso de Oaxaca \u00a0 - Liberador News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.liberador.news\/index.php\/2024\/07\/19\/prepara-nicuatole-un-postre-gelatinoso-de-oaxaca\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prepara 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