Misto arepa is a variation of the traditional Nicaraguan atol, made with ground corn, milk, cinnamon, and sugar. Its texture can range from smooth to thick, according to each person's preference. It is a comforting and delightful treat to enjoy at any time of the day. Let's cook it.
In the preparation of misto atol, the corn is carefully ground, strained through a cloth, and left to rest.
The flour is separated from the water, cooked with cinnamon and sugar, stirring constantly until thickened. Milk is gently incorporated, brought to a boil, and served according to each person's preference.
Misto Arepa
Ingredients
5 pounds of Corn
3 pounds of Sugar
2 Cinnamon sticks
3 liters of Milk
Preparation
Step 1 : The corn is ground without becoming too fine, then strained through a cloth and left to rest for about half an hour.
Step 2 : The flour is separated from the water, and the flour is placed in a pot over the heat.
Step 3 : Cinnamon and sugar are added, stirring constantly.
Step 4 : When it begins to thicken, milk is gently added, and the mixture is stirred quickly to prevent curdling.
Step 5 : Once the atol is boiling, its texture can be adjusted to taste, either keeping it smooth or thicker like a gelatinous dessert.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
