Mazamorra

Ingredients

Instructions

1. 1

   Rinse the cooked white hominy corn well under cold water, then drain. This removes excess starch from the can or pouch and helps the finished mazamorra taste clean rather than heavy.

2. 2

   Place the hominy, whole milk, water, granulated sugar, cinnamon stick, vanilla extract, and a pinch of fine salt in a medium saucepan. Stir before heating so the sugar starts dissolving evenly.

3. 3

   Bring the mixture just to a gentle simmer over medium heat, stirring frequently to prevent the milk from catching on the bottom. As soon as small bubbles appear, lower the heat to maintain a very gentle simmer.

4. 4

   Cook for 35 minutes, stirring every few minutes and scraping the base of the pan. The mazamorra is ready when the hominy is very tender, the liquid has thickened slightly, and the mixture looks creamy but still spoonable; it will continue to thicken as it rests.

5. 5

   Remove from the heat and discard the cinnamon stick. Let the mazamorra rest for 10 minutes so the starches settle and the texture becomes silkier.

6. 6

   Spoon into 2 bowls and dust lightly with ground cinnamon. Serve warm, or let it cool further for a thicker, more traditional pudding-like texture.

Nutrition per serving

Notes

• •Using pre-cooked canned or vacuum-packed hominy keeps this beginner recipe within 60 minutes; dried hominy would require many hours of soaking and simmering.
• •If you prefer a looser, drinkable-style mazamorra, add 50-100 ml more milk near the end of cooking.
• •For a more traditional aroma, you can replace part of the sugar with 15-20 g grated piloncillo or panela if available.
• •Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of milk to loosen.

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