Atol de piñuela is a delicious and traditional choice in the wide variety of atoles offered by El Salvador. Here's the recipe for you to comfortably prepare it at your home.
Atol de Piñuela, a traditional recipe from El Salvador, dates back centuries when Mesoamerican indigenous people used piñuela as a key ingredient in their culinary preparations. This hot beverage, rich in flavor and nutrients, is an integral part of Salvadoran gastronomic culture, appreciated for its simplicity and authenticity. Making a good Atol de Piñuela at home is an experience that connects with tradition and love for homemade cooking.
We hope you enjoy it!
Before you begin, we recommend as an alternative the delicious recipe from Salep on a friendly site.
Atol de piñuela
Ingredients
1 Piñuela
2 Dulces de atado
3 cups of Harina de arroz
Canela en rajas
8 Granos de pimienta gorda
½ tablespoon of Sal
Azúcar
Preparation
Step 1 : To prepare this recipe, cut all the piñitas from the cluster, remove the tip with a knife, and boil them in water for ten minutes.
Step 2 : Then, remove from heat and let cool.
Step 3 : Once cool, extract the content of each one, separating the seeds, and then reintroduce this content into each piñita.
Step 4 : In a pot with two cups of water, dissolve the panela with the cinnamon and add the piñitas.
Step 5 : Cook over low heat for about 45 minutes to preserve them well.
Step 6 : Meanwhile, dissolve the rice flour in 10 cups of water in another container and strain through a cloth napkin.
Step 7 : When the piñitas are well preserved, add the previous preparation.
Step 8 : Continue cooking and add the allspice, stirring to prevent sticking.
Step 9 : Check the taste of the piñatas, and if necessary, add more panela, stirring until melted.
Step 10 : When it boils, remove from heat.
If you liked this recipe, you’ll surely love the dishes at Ponche de leche or Jugo de durazno from our recipe collections.
