Cinnamon Atole with Warm Corn Tortillas

Silky masa atole simmers with piloncillo and cinnamon until fragrant, poured beside warm corn tortillas. It echoes Ash Water Softens the Grain, when Valley of Mexico households trusted lime-swollen maize before first light.

Serves 4

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Ingredients

• 1 cup masa harina
• 4 cups water
• 1 cup whole milk
• 3 oz piloncillo
• 1 tsp ground cinnamon
• 8 corn tortillas
• 1/4 tsp salt

Instructions

1. 1Whisk masa harina into cold water until smooth in a medium pot.
2. 2Add remaining water, milk, chopped piloncillo, cinnamon and salt.
3. 3Bring to a gentle simmer over medium heat, whisking often until thickened and fragrant, about 15 minutes.
4. 4Warm tortillas on a dry skillet over medium-high heat for 30 seconds per side until lightly toasted.
5. 5Serve atole hot in bowls alongside the warm tortillas.