Atole and Tamales Plate

Serves 4

Ingredients

• 1/2 cup masa harina
• 1/3 cup piloncillo or dark brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 4 cups whole milk
• 1 cup water
• 4 prepared tamales (pork, chicken or cheese, store-bought or homemade)
• 1/2 tsp (for garnish) ground cinnamon or cocoa powder

Instructions

1. 1In a small bowl, whisk together the masa harina, piloncillo (or brown sugar), ground cinnamon, and water until smooth and lump-free. This is your atole base slurry.
2. 2Pour the remaining water and all milk into a medium saucepan. Heat over medium, stirring occasionally, until it begins to steam (do not boil).
3. 3Slowly whisk the masa slurry into the hot milk mixture. Continue whisking constantly to prevent lumps.
4. 4Add the vanilla extract. Reduce heat to low and simmer gently for 8-10 minutes, stirring frequently, until the atole thickens to a creamy, drinkable consistency (like thin porridge). Taste and adjust sweetness if needed.
5. 5While the atole simmers, prepare the tamales: If frozen, wrap each in a damp paper towel and microwave 1.5-2 minutes per tamale until hot throughout. Alternatively, steam in a steamer basket over simmering water for 15-20 minutes.
6. 6Remove tamales from husks and place one on each serving plate.
7. 7Ladle hot atole into a mug or small bowl for each person. Sprinkle lightly with extra cinnamon or cocoa powder.
8. 8Serve immediately: one hot tamale alongside or on the plate with the atole mug for a comforting Mexican breakfast.
9. 9Optional quick tip: for even faster weeknight prep, use pre-made refrigerated tamales and heat them while the atole cooks in under 15 minutes total.