Recipe for Pinole
In a skillet, over medium heat, toast the corn flour for 10 minutes, until it turns a deep tan, a couple of shades darker than the color of light brown sugar. Transfer to a large bowl and let it cool completely. 2. Add the pulverized piloncillo and the Mexican canela and whisk to combine thoroughly.
Nov 4, 2020
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Recipes for pinole and chia fresca (also called iskiate), eaten by the Tarahumara from the book Born to Run.