Guava Atole with Dough
Ingredients to make Guava Atole with dough:
- 500 grams of guava
- 250 grams of corn dough
- 1 cinnamon stick
- 2 liters of water
- 250 grams of piloncillo
How to make Guava Atole with dough:
- To start the recipe for guava atole with masa and without milk, clean the guavas by cutting off the ends, then cut each guava into quarters.
- Tip: if you prefer, you can remove the seeds from the guavas before cooking them.
- In a pot with half a liter of water, cook the guavas with the cinnamon stick for 10 minutes or until the water reduces and the guavas are softened.
- While the guavas are cooking, in a pot heat the two liters of water with the piloncillo, let the piloncillo dissolve, you can also use standard sugar.
- Once the guavas are ready, remove the cinnamon stick and blend with the dough and a little of the guava cooking liquid so that everything is easy to blend.
- Empty what you blended into the pot, passing through a strainer to get rid of the guava seeds. Mix and let boil for 10 minutes, stir from time to time until you achieve a thick but light texture.
- Check the flavor and, if necessary, you can add a little sugar or more piloncillo. You can add another cinnamon stick to flavor your guava atole.
- And ready! Serve this delicious guava atole with dough, accompanied with sweet bread or cookies.
