Atole Pinole Recipes

ATOLE PINON HOTCAKES

Steps:

• In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

ATOLE PINOLE

Steps:

• 1) Poner a calentar 2 tazas de leche con las rajitas de canela, dejar que hierva por unos cuantos minutos a que se infusione. 2) Mientras tanto, diluir el pinole en los 2/3 de taza de leche restante. 3) Una vez que la leche con canela haya hervido por un rato, agregar el pinole diluido y mezclar vigorosamente con un globo. 4) Endulzar con la leche condensada y dejar que alcance de nuevo el hervor y hierva por un par de minutos. 5) Sirva inmediatamente si prefiere una consistencia líquida, o si lo prefiere mas espeso, deje reposar por unos 20-40 min. y luego caliente de nuevo antes de servir.

MEXICAN ATOLE

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.

ATOLE DE PIñA

Steps:

• Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
• Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
• Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

MEXICAN-STYLE ATOLE

Steps:

• In a medium saucepan, combine 2 cups water with the piloncillo, cinnamon and salt. Bring to a boil over high heat, stirring occasionally until the piloncillo is fully dissolved.
• While the mixture comes to a boil, whisk together the milk and masa harina in a large measuring cup.
• Once the water is boiling, reduce heat to medium. Add the milk mixture gradually, whisking continually to ensure the masa doesn't clump or sink to the bottom. Cook the atole, whisking constantly, until it is thick enough to evenly coat the back of a wooden spoon, about 5 minutes.
• Remove from heat and discard cinnamon stick. Serve while hot, and dust with ground cinnamon as a garnish, if desired.