This is a Quick Colombian Mazamorra recipe, if you prefer the traditional recipe to make it from scratch you can find it here.
What is Mazamorra?
It is a popular dish in Latin America and like many traditional dishes there are different variations depending on the country, region and family.
Colombian Mazamorra is a traditional dish from the Andean zone of the country is known as a drink, but to me it is more like a dessert and the "claro", the cooking liquid from the mazamorra, is what my grandmother called "sobremesa", or the drink after the meal. It is typically accompanied with panela or guava paste.
The traditional way to make mazamorra is by cooking dried corn for hours until it is very soft. That version takes a while to be ready, so I decided to try this quick recipe using canned hominy for those days when you don't have enough time to make it.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Hominy: You need canned white hominy to make this recipe.
Water: To cook the hominy.
Milk: You can use whole or skim milk to served it.
Guava paste or panela to serve your mazamorra.
How to Make Quick Mazamorra?
- In a large pot place the hominy and add the water. Cook for about 20 minutes over medium heat.
- Add the milk and serve warm or cold with panela on the side.
Some Colombian Drinks to Try
Champús (Lulo, Pineapple, and Corn Drink)
Colada de Piña (Pineapple and Corn Drink)
Quick Colombian Mazamorra Recipe
Ingredients
- 29 oz canned Hominy
- 6 cups of water
- 5 cups of milk
- Panela or guava paste for serving
Instructions
- In a large pot place the hominy and add the water. Cook for about 20 minutes over medium heat.
- Add the milk and serve warm or cold with panela on the side.
esperanza
Erika, hace unos dias murio my Madre en Ibague, Tolima. Al recordarla, mi memoria me lleva a la Mazamorra con leche y el bocadillo que nosotros llamamos. El senor que la preparaba, pasaba vendiendola por todas los barrios y era una cosa que ella esperaba diariamente. Es deliciosa.
Yo habia hace tiempo oido de que aqui en los estados unidos se llamaba hominy pero no me habia propuesto a buscarla hasta ahora que vi nuevamente el nombre en un plato mexicano. Voy a ir al supermercado esta noche y por seguro esta va a ser parte de mi comida esta noche.
Yo encuentro tu pagina de internet muy util y similar a lo que yo recuerdo de mi patria. Gracias por tu servicio.
karol
ay si me tenes q perdonar Erika, todas tus recetas me encantan, pero esta mazamorra le hace falta algo
alex
ok muchas gracias lo voy a probar de hacer lo asi de pricipio, luego te digo como me salio okay gracias
alex
pero como se ase la mazzamora de principio sin cocinar el maiz?
Erica
Alex- Si la quieres hacer desde el principio.....compra maiz sin cocinar lo remojas y lo cocinas por 2 a 3 horas. Yo lo hice de forma facil!!!!
Anonymous
Que clase de harina se le hecha al maíz cuando está cocido
leidy
erica que bueno haber encontrado esta pagina, yo no soy muy buena en la cocina pero me encanta la comida colombiana, soy de medellin y mi esposo es italiano y el le encata, asi ya podre hacerle unos platos bien ricos, la mazamorra me encanta y siempre le tenia que decir a mi papa que me la hiciera jejeje, pero tu recetas son bien especificada y claras para hacer.
gracias!!!!
Mauricio
Yo soy de Panama y nosotros hacemos una comida similar. La diferencia es que hervimos el maiz en agua con palos de canela luego, cuando el maiz esta listo le agrregamos leche enlatada ( evaporada) y leche de coco, un poco de azucar y poco sal.
Támara
I am so happy to found this website!!!! I was longing for Colombian food. Thanks a lot!!!!!!!!!!!!!
Anonymous
I made this mazamorra and it was wonderful.
Adam
Hi Erica,
I just wrote about mazamorra con canela and while taking some info from Wikipedia, I thought having a recipe in English would be nice to add to it and I found that here! Thanks! I've actually had this but it was in Northern Brazil. Canela is also popular there where it is called rapadura.
Cheers
Erica
Adam- I love your blog!!!Great job!
Oysterculture
What an interesting sounding recipe, I've only used hominy for savory dishes but this drink just sounds so refreshing. I cannot wait to try it.
Natalia
Thanks for your help Erica!
Natalia
Yes, I did rinse it. Maybe I didn't do it well enough?
I actually have a box mix of Mazamorra (Kind of like this https://www.amigofoods.com/madopa14.html but a different brand) that I've been too lazy to make because it takes so long.
Thanks for this recipe though, I might give it another go. It's just such a great shortcut!
Erica
Natalia- You have to wash the hominy really good.
Natalia
Hi Erica,
I was very excited when I saw this recipe because I loved mazamorra as a kid... So I bought white hominy and tried making it. Followed your instructions, but for some reason it turned out SALTY! Blegh... Did I do something wrong? Please help!
Erica
Natalia- You have to rinse the hominy before you cook it! Did you rinse it?
Myriam
hola Erika tus recetas son fantasticas pero tengo un comentario acerca de la "mazamorra colombiana" el nombre debe ser "mazamorra paisa" porque la verdadera mazamorra es del altiplano colombiano es una sopa hecha con maiz porva carne, papas, habas arvejas y tallos el maiz se samchcha se muele y se hace la maza para espezar la mazamorra.y el nombre es "mazamorra chiquita" la bebidas frias las llamamos mazato algunas son hechas con arroz, maiz y mana
Erica
Hola Myriam- Gracias por tu comentario. Ya pensaba publicar las otras mazamorras con sus nombres. Solo que esta es la mas popular en Colombia y la queria diferenciar de los otros paises en sur America por que ellos tambien tiene otras mazamorras, pero estoy deacuerdo contigo. solo que si cambio el titulo puedo causar problemas en mi pagina con google.
Mucos de mis lectores me preguntaban por esta mazamorra y la llamaban Colombiana, pero como buena paisa se que es "Mazamorra Paisa"
Gracias por tu maravilloso comentario. 🙂
Francijoe
I eat Mazamorra with a little sugar, milk and strawberry jam. What is use to make the yellow mazamorra..........?
Erica
Francijoe- yellow hominy.
tasteofbeirut
How fascinating! I love hominy in posole, don't think I have ever had white hominy; how fun and simple to make and with the guava paste, I bet it tastes so wonderful, a great contrast of flavors.