Guava Atole with Dough

Ingredients to make Guava Atole with dough:

Contents

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.