Delicious cactus atole with which you can accompany a rich tanda of tamales, or to acclimate in those cold days, or for any occasion that deserves it.
Learn more about Rodolfo Vera
Ingredients12 portions
Preparation
In a pot, boil the 3 liters of milk together with the cinnamon sticks.
Meanwhile, in a bowl add 3 tablespoons generous toffees and dissolve with water until no lumps remain.
When the milk is about to boil, remove the custard that is forming and add the flour mixture, at this point you must move constantly to mix well and let the atole boil again for about 10 minutes.
Add 320 grams of cajeta (half a jar) to sweeten the atole, at this point you should constantly move the atole until the cajeta dissolves.
Finally, let it boil about 3 minutes and that's it.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: