📝 About This Recipe
Tracing its roots to the Tarahumara people of Mexico, Pinole is a powerhouse of nutrition and deep, toasted flavor. This recipe transforms hand-toasted heirloom corn into a velvety, slow-cooked porridge infused with Mexican cinnamon and unrefined piloncillo sugar. It is a soul-warming breakfast that offers a unique nutty complexity, bridging the gap between ancient tradition and modern comfort.
🥗 Ingredients
The Toasted Corn Base
- 2 cups Heirloom Dried Blue or Yellow Corn Kernels (cleaned and dried)
- 1 piece Ceylon Cinnamon Stick (Mexican Canela preferred)
The Braising Liquid
- 3 cups Water (filtered)
- 2 cups Whole Milk or Oat Milk (for creaminess)
- 3-4 ounces Piloncillo (chopped, or dark brown sugar)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Vanilla Bean Paste
Toppings and Garnishes
- 1/4 cup Toasted Pepitas (salted)
- 1/2 cup Fresh Blueberries
- 1 pinch Ground Cinnamon (for dusting)
- 1 tablespoon Raw Honey (for drizzling)
- 1 teaspoon Chia Seeds (optional)
👨🍳 Instructions
-
1
Place a large, heavy-bottomed cast iron skillet over medium heat. Add the dried corn kernels in a single layer.
-
2
Toast the corn for 10-12 minutes, shaking the pan constantly. The corn should become fragrant, slightly puffed, and turn a deep golden-brown (or darker purple if using blue corn). Do not let it burn.
-
3
Add the cinnamon stick to the skillet for the last 2 minutes of toasting to release its essential oils.
-
4
Remove from heat and let the corn cool completely. Once cool, discard the cinnamon stick and transfer the corn to a high-powered blender or spice grinder.
-
5
Pulse the corn until it reaches a consistency ranging from a fine powder to a slightly coarse meal, depending on your texture preference.
-
6
In a heavy medium saucepan or Dutch oven, combine the 3 cups of water, chopped piloncillo, and salt. Bring to a gentle boil until the sugar is fully dissolved.
-
7
Slowly whisk in 1.5 cups of your ground toasted corn meal (the pinole powder), stirring constantly to prevent any lumps from forming.
-
8
Reduce the heat to the lowest possible setting. Cover the pot and allow the grains to slowly hydrate and swell for 20 minutes.
-
9
Stir in the milk and vanilla bean paste. The mixture will look thin at first but will thicken significantly as it braises.
-
10
Continue to simmer uncovered, stirring every few minutes to ensure the bottom doesn't scorch, for another 15-20 minutes until it reaches a thick, porridge-like consistency.
-
11
Taste the porridge; the corn should be tender with a slight, pleasant bite. If it is too thick, whisk in a splash more milk or water.
-
12
Remove from heat and let it sit for 2 minutes to settle before serving.
💡 Chef's Tips
For the most authentic flavor, hunt for 'Masa Harina' if you cannot find whole dried corn, though hand-toasting whole kernels provides a superior nutty depth. If the piloncillo is too hard to chop, microwave it for 10 seconds to soften it slightly before using a chef's knife. Be patient during the toasting phase; this is where all the 'popcorn-like' aroma and flavor are developed. Leftover pinole powder can be stored in an airtight jar for up to 3 months and added to smoothies for an energy boost. Always stir in a figure-eight motion with a wooden spoon to ensure the corners of the pot are reached and nothing sticks.
🍽️ Serving Suggestions
Serve hot in wide ceramic bowls with a generous splash of cold heavy cream on top. Pair with a side of fresh seasonal fruit like mango or papaya to balance the earthy corn flavors. Accompany with a steaming cup of Cafe de Olla for a traditional Mexican breakfast experience. Top with a dollop of almond butter and a sprinkle of cacao nibs for a modern, high-protein twist. Dust with extra cinnamon and a few cracks of black pepper to enhance the warmth of the spices.