White atole or Kámata Urápiti

Serves:

12

Cooking time:

30 min

Difficulty:

Medium

Traditional from:

Purepechan region from Michoacán

Ingredients

3 liter of water
6 orange leaves or vanilla
½ kilogram of corn dough
½ kilogram of sugar
Cinnamon

How to

Mix the dough with water, stir and strained. In a pot, mix the dough with the cinnamon and the orange leaves (or cinnamon), stir constantly so it does not stick. Later, add the sugar or piloncillo to the taste.

Suggestions

Serve it hot with some tamales or bread from the region.

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