Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 ounces | Masa harina |
| 1½ quart | Water |
| 3 cups | Milk |
| 8 ounces | Piloncillo / brown sugar |
| 1 teaspoon | Vanilla extract |
| 1 \N | 4\" canela / cinnamon stick |
Dissolve the masa harina in 1 quart of water, then strain the water into a saucepan (throw away the masa). Boil until it is thick, stirring with a wooden spoon, about 15 minutes. Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a simmer, stirring often to thicken. This will take about 45 minutes, keeping the heat at a minimum so the milk doesn't curdle.
Remove the canela stick before serving.
[ SOURCE 1998-Ap ] >>Hanneman/Buster Notes: Tamales and Atole have been a classic combination since pre-Hispanic times. There are Atole counters in the markets throughout Mexico.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 17, 1998