📝 About This Recipe
Tracing its roots back to the Uto-Aztecan people and famously fueled by the Tarahumara long-distance runners, Pinole is a powerhouse of nutrition and deep, earthy flavor. This warm breakfast porridge features heirloom blue corn that is slow-toasted until nutty, then simmered with fragrant Mexican cinnamon and unrefined piloncillo sugar. It is a comforting, gluten-free bowl that offers a unique, smoky sweetness unlike any other hot grain breakfast.
🥗 Ingredients
The Pinole Base
- 2 cups Heirloom Blue Cornmeal (finely ground, organic preferred)
- 1 stick Mexican Canela (Cinnamon) (lightly crushed)
- 3-4 ounces Piloncillo (finely chopped or grated; can substitute dark brown sugar)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
Cooking Liquids
- 3 cups Water (filtered)
- 2 cups Whole Milk or Oat Milk (for creaminess)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Toppings & Texture
- 2 tablespoons Chia Seeds (for authentic Tarahumara style)
- 1/4 cup Toasted Pepitas (pumpkin seeds)
- 1 cup Fresh Berries (blueberries or raspberries)
- 1 drizzle Honey or Agave (optional for extra sweetness)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or cast-iron pan over medium heat. Do not add oil; this is a dry toast process.
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2
Add the blue cornmeal to the skillet. Stir constantly with a wooden spoon or heat-resistant spatula for 8-10 minutes. You are looking for the color to deepen slightly and a rich, popcorn-like nutty aroma to fill the kitchen.
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3
Once toasted, immediately transfer the cornmeal to a bowl to stop the cooking process. If left in the hot pan, it will burn quickly.
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4
In a medium heavy-bottomed saucepan, combine the 3 cups of water, the crushed cinnamon stick, and the grated piloncillo.
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5
Bring the water to a gentle boil over medium-high heat, stirring until the piloncillo has completely dissolved into a dark syrup.
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6
Reduce the heat to medium-low. Slowly whisk in the toasted cornmeal in a steady stream to prevent any lumps from forming.
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7
Add the salt and the vanilla bean paste, whisking continuously as the mixture begins to thicken.
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8
Stir in the milk (dairy or plant-based). This adds a luxurious creaminess that balances the earthy corn.
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9
Simmer the porridge for 10-12 minutes, stirring frequently. The consistency should be thick but pourable, similar to a traditional polenta or grits.
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10
Taste the porridge. If you prefer a thinner consistency, whisk in an additional 1/4 cup of milk or water.
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11
Remove the cinnamon stick before serving.
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12
Ladle the hot pinole into deep bowls. Top with a sprinkle of chia seeds, toasted pepitas, and fresh berries for a vibrant finish.
💡 Chef's Tips
The secret to great pinole is the toast; ensure the cornmeal smells nutty but never let it turn black. If you can't find piloncillo, use dark brown sugar with a teaspoon of molasses for that authentic deep flavor. For a smoother texture, you can pulse the toasted cornmeal in a high-speed blender before cooking to create a finer flour. Leftovers will thicken significantly in the fridge; reheat with a splash of milk to restore the creamy texture. Always use Mexican Canela (ceylon cinnamon) if possible, as it is softer and more floral than cassia cinnamon.
🍽️ Serving Suggestions
Serve alongside a hot cup of Cafe de Olla for a traditional Mexican breakfast experience. Add a dollop of Greek yogurt on top for a hit of protein and a tangy contrast to the sweet corn. Pair with sliced bananas and a dusting of cocoa powder for a dessert-inspired morning treat. For a savory twist, omit the sugar and vanilla, and top with a poached egg and sliced avocado. A side of warm corn tortillas with a bit of butter makes this a truly filling meal.