Remembering another of our favorite and traditional recipes, today we present the delicious Cuban mazamorra.
Like we have said on other occasions, Cubans like all kinds of preparations, including corn, among their ingredients due to its sweet flavor and because we can prepare a great number of dishes using it.
Mazamorra, without a doubt, is not left out. It is a very light and delicious dessert and easy-to-make.
When corn season comes to the Island, everyone takes advantage of it to make delicious and unmistakable tamales, extraordinary fried corn and delicious corn stew.
The truth is that we cannot help but enjoy these delicious Cuban delicacies, this is why we invite you to share this recipe.
Where is the mazamorra from?
Mazamorra originated in most of the future Iberian American countries in aboriginal cultures, before the arrival of Columbus.
Then, it was known by the Spaniards after Christopher Columbus´ arrival in America, and nowadays it is popular to consume this kind of dish in some Spanish regions.
Cordoba, a Spanish province, has the merit of having the mazamorra as one of its most traditionals deserts.
However, this delicacy is most popular on this side of the planet, not only in Cuba, but also in Argentina, Chile, Colombia, Mexico, Puerto Rico, Panama, Costa Rica, Peru, Paraguay and Venezuela.
The way of preparing this typical dish changes a bit depending on the country.
For example, in Argentina and Costa Rica it is considered a dessert and it is prepared using corn, water, vanilla and sugar, and sometimes some milk can be added.
Similar to this recipe is the one prepared in Panama, with the peculiarity that they add cinnamon and small pieces of fruit.
In Colombia it is consumed hot. The corn is boiled for hours until it is white and well-cooked. This preparation is also known as Peto.
In Chile, the mazamorra is prepared with beans.
In Spain, it is made totally differently. They call a soup mazamorra that is consumed cold and it has nothing to do with what we have here in Latin America.
Cubans prepare this dessert almost the same as Venezuelans do, and in both countries it is also known as majarete de maíz.
It consists of an elaboration with a thick consistency, similar to that of sweet custard but finer, and it is also consumed cold.
In Puerto Rico, it is also made this way, although in some regions there is a variant with cornstarch and they sprinkle cinnamon when they are about to enjoy it.
How is corn used to make mazamorra?
Corn used to make Cuban mazamorra has to be tender, it can never be processed corn like the ones that come in cans, because the result will be different.
Dry corn also cannot be used, because it is precisely the milk from the tender corn grains that makes the difference in this dish.
How to thicken the mazamorra made of tender corn?
To thicken the mazamorra we do not need flour or cornstarch, unlike many variants of this recipe that use these kinds of products.
In Cuba, we only cook the ingredients and using the starch from the corn grains is enough to get this result.
Let´s prepare this easy and tasty recipe using the step-by-step instructions we explain to you next.
You will see that in little time you will be enjoying a Cuban mazamorra using few ingredients.
We will use a blender, but in many Cuban towns, the corn milk is extracted manually using a mincer.
Corn Mazamorra Recipe
A delicious and easy tender corn Cuban-style mazamorra recipe, also known as majarete de maíz, a very traditional dessert we prepare in Cuba and that you cannot miss.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Yield1 Recipiente
- Serving Size100g
- Energy197 cal
Corn Mazamorra Ingredients
- 380 grams of tender corn grains (2 and half cups)
- 500 mL of whole milk
- 180 grams of sugar
- 1/2 cinnamon stick
- Vanilla or grated lemon rind as desired (optional)
How to prepare Cuban corn mazamorra
Put the corn grains and the milk in the blender. Blend at maximum speed until the grains are completely liquified.
Put a big colander in the pot you are cooking the mazamorra in , and cover it with a remnant of a transparent cloth in order to drain the mixture and extract all the bagasse.
Squeeze well so you can get the largest possible amount of the fine mixture. Then, cook on medium-high heat and add the sugar, the salt and the cinnamon.
Cook for 8-10 minutes until it thickens, moving it constantly so that it does not stick, form lumps, or lose the desired consistency.
When it is thick and there are no more lumps, let it boil for 1 or 2 more minutes and then take it off of the heat.
Pour portions of the mixture in little bowls and then put them in the fridge to be consumed cold.
- 4 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*