Ingredients Jump to Instructions ↓

  1. 1/2 cup masa harina (tortilla flour)

  2. 5 cups water

  3. 1 1/2 cups chopped fresh pineapple

  4. 2/3 cup sugar

Instructions Jump to Ingredients ↑

  1. Whisk together flour and 2 cups water in a 3-quart heavy saucepan.

  2. 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.

  3. Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.


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