Atole de Guayaba Reconfortante

• •100 g Masa de maíz or Masa Harina
• •150 ml Water (for dissolving masa)
• •500 Fresh Guava (washed, stemmed, and deseeded)
• •200 g Piloncillo (or 1/2 cone, roughly chopped)
• •1 piece Cinnamon Stick
• •3 cup Water (for the atole base)
• •to taste piece Fresh Guava Slices (for garnish)

Instructions

1. 1

   Prepare the masa and guava: In a small bowl, dissolve the 100g of masa de maíz or masa harina in 150ml of water, stirring until smooth and lump-free. Wash the guavas, remove the stems and any blemishes, then halve them and scoop out the seeds.

2. 2

   Blend the guava mixture: Combine the dissolved masa mixture and the deseeded guavas in a blender. Blend until very smooth. For a truly silky and comforting atole, it is highly recommended to strain the mixture through a fine-mesh sieve to remove any remaining guava fibers before proceeding.

3. 3

   Prepare the piloncillo base: In a medium-sized pot, combine the chopped piloncillo, cinnamon stick, and 3 cups of water. Bring the mixture to a boil over medium heat, stirring occasionally, until the piloncillo has completely dissolved.

4. 4

   Combine and thicken: Once the piloncillo is dissolved, reduce the heat to low. Slowly pour the blended guava and masa mixture into the pot, whisking constantly to prevent lumps. Continue to cook, stirring frequently, for about 5-7 minutes, or until the atole thickens to your desired consistency.

5. 5

   Serve: Remove the cinnamon stick. Ladle the hot atole into mugs. Garnish with a few fresh guava slices, if desired, and serve immediately.

Chef's Tips

• 💡For an extra creamy atole, you can replace 1 cup of the water with milk or a plant-based milk alternative.
• 💡Adjust the amount of piloncillo to your preference; you can add more for a sweeter atole or less for a milder taste.
• 💡If your atole becomes too thick, you can thin it out with a little hot water or milk until it reaches your desired consistency.