INGREDIENTS:
- 14 oz of cracked morocho corn or dried cracked white hominy corn about 2 cups
- 6 cups of water to soak
- 8 cups or 2 liters of milk
- 3-4 cinnamon sticks
- ¼ – ½ cup sugar or grated panela piloncillo brown sugar, adjust to taste
- ½ cup raisins optional
- Ground cinnamon for sprinkling
INSTRUCTIONS
Soak the morocho corn overnight in 6 cups of water.
Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot.
Cook on low temperature until the corn gets very soft and tender, about 3 hours.
Stir every once in a while to keep the corn from sticking to the bottom of the pan.
Stir more frequently during the last 30 minutes.
Add the sugar and the raisins.
Cook for another 15-30 minutes, stirring frequently.
Serve warm and sprinkle ground cinnamon on top.
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