Dissolve the masa harina in 1 quart of water, then strain the water into a saucepan (throw away the masa). Boil until it is thick, stirring with a wooden spoon, about 15 minutes. Add the milk, piloncillo, vanilla, and canela. Bring the liquid back to a simmer, stirring often to thicken. This will take about 45 minutes, keeping the heat at a minimum so the milk doesnt curdle. Remove the canela stick before serving. [ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster Notes: Tamales and Atole have been a classic combination since pre-Hispanic times. There are Atole counters in the markets throughout Mexico. Recipe by: A Cooks Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (1334g)|
|Recipe Makes: 1|
|Calories from Fat: 101 (12%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 14.6mg||5 %|
|Sodium 107.7mg||4 %|
|Potassium 924mg||24 %|
|Total Carbohydrate 168.8g||50 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 163.3g|
|Protein 25g||36 %|
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Calories per serving: 854
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