Mexerica Ambrosia

Name: Mexerica Ambrosia
Total time: 30 min
Yield: 6
Ingredients: 2 cups (shells) of Mexican corn; 1 cup (shell) of water; 10 eggs; 5 egg whites; 1 cup (shell) of Mexican corn juice

1
2 cups (shells) of Mexican corn
2
1 cup (shell) of water
3
10 eggs
4
5 egg whites
5
1 cup (shell) of Mexican corn juice

Ingredients

1
2 cups (shells) of Mexican corn
2
1 cup (shell) of water
3
10 eggs
4
5 egg whites
5
1 cup (shell) of Mexican corn juice

Directions

1
1
2
Mix the cornmeal with water and cook over low heat until it forms a thin thread-like consistency
3
2
4
In another part, lightly beat the eggs and egg whites together
5
Add the Mexican corn juice and mix until smooth
6
Carefully pour the mixture into the saucepan, being careful not to splash
7
Do not stir and cook until small balls form and the sauce thickens again
8
Remove from the heat with a skimmer, carefully maintaining the intact lumps
9
Serve hot or cold.