COMO CURAR UNA OLLA DE BARRO
HOW TO CURE A CLAY POT
By Denise Chávez
How do you cure an olla de barro / a clay pot to prepare it for cooking?
Many of us grew up with the olla de barro. It was familiar and loved.
As many versions as there are of atole, so are there methods of curing: Rubbing the olla with garlic, filling it with water and putting it in the oven for four hours at 250 degrees. Rubbing with potato and slow cooking with water inside. Rubbing with garlic, filling with water, and letting the water cook down. Rubbing with salt, adding water, and letting it boil down on the stovetop. Submerging in water for 8–12 hours, then rubbing with lard or oil.
How do you cure an olla de barro / a clay pot to prepare it for cooking?
Once again, the answer is in the family tradition.
CHAMPURRADO
Ingredients
- 1 large piloncillo cone
- 3 –4 sticks cinnamon
- 2 squares Mexican chocolate or 2 tablespoons cocoa powder
- 4 cups water
- 1 1/2 cup masa harina
- 6 cups milk
Instructions
- Toast masa harina in pan over low heat; cool.
- In an olla or other large, heavy-bottomed pot, over medium heat, stir piloncillo, cinnamon, chocolate, and water until they dissolve.
- Put cooled masa harina in a blender with milk, then add to hot water mixture. Cook over medium-high heat until it boils, whisking constantly, then lower heat and continue whisking until it reaches a desired thicker consistency. Remove from heat.
