📝 About This Recipe
Tracing its roots back to the Aztecs and famously used by the Tarahumara endurance runners, Pinole is a powerhouse of nutrition and deep, toasted flavor. This artisanal blend transforms heirloom corn into a fragrant, nutty powder laced with warm cinnamon and unrefined piloncillo sugar. It is a versatile staple that can be enjoyed as a hot porridge, a refreshing cold drink, or a nutrient-dense snack that connects you to centuries of Mesoamerican culinary heritage.
🥗 Ingredients
The Grain Base
- 2 cups Dried Heirloom Corn (Purple, blue, or yellow dent corn; ensure it is food-grade)
Sweeteners and Aromatics
- 4 ounces Piloncillo (Finely grated or chopped; can substitute with dark brown sugar)
- 2 pieces Ceylon Cinnamon Sticks (Broken into smaller shards)
- 3 pieces Whole Allspice Berries (Optional, for a complex earthy undertone)
- 1/2 piece Vanilla Bean (Dried and chopped into small bits)
- 1/2 teaspoon Sea Salt (Fine grain to balance the sweetness)
For Serving (Optional)
- 1 cup Whole Milk or Nut Milk (Per serving for a hot drink)
- 1 teaspoon Honey (To drizzle over porridge)
- 1 tablespoon Chia Seeds (For added texture and omega-3s)
- 1 tablespoon Cocoa Powder (For a chocolatey twist)
👨🍳 Instructions
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1
Begin by rinsing the dried corn thoroughly in a colander under cold water to remove any dust or debris. Spread the kernels out on a clean kitchen towel and pat them completely dry; moisture is the enemy of a good toast.
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2
Place a large, heavy-bottomed cast iron skillet or a traditional clay comal over medium heat. Allow it to preheat for 3-4 minutes until a drop of water flicked onto the surface sizzles and evaporates instantly.
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3
Add the dried corn kernels to the hot skillet in a single layer. Do not crowd the pan; work in batches if necessary to ensure even heat distribution.
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4
Toast the corn for 15-20 minutes, stirring constantly with a wooden spatula. You are looking for the kernels to turn a deep golden brown (or a darker, toasted hue if using purple corn) and they may begin to 'pop' or crack slightly like popcorn.
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5
During the last 5 minutes of toasting the corn, add the broken cinnamon sticks, allspice berries, and vanilla bean bits to the skillet. This toasts the spices, releasing their essential oils and infusing the corn with aroma.
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6
Once the corn is fragrant and deeply toasted, remove the skillet from the heat and immediately transfer the mixture to a large baking sheet to cool completely. Do not leave it in the hot pan or it will burn.
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7
Once the corn and spice mixture is at room temperature, transfer it to a high-speed blender or a dedicated grain mill.
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8
Add the grated piloncillo and sea salt to the blender with the corn.
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9
Pulse the mixture until it reaches a fine, sandy powder consistency. For a traditional texture, leave it slightly gritty; for a modern beverage mix, process until it is as fine as flour.
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10
Sieve the powder through a medium-mesh strainer to remove any large, unground bits of corn hull or cinnamon. Re-grind any large pieces if necessary.
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11
Store your finished Pinole in an airtight glass jar in a cool, dark place. It will remain fresh and flavorful for up to 2 months.
💡 Chef's Tips
Always use a heavy skillet like cast iron to ensure even heat and prevent the corn from scorching in spots. If you cannot find piloncillo, use Muscovado sugar for a similar molasses-rich flavor profile. Be patient during the toasting phase; the deep, nutty flavor comes from a slow, thorough toast rather than a quick char. For a smoother drink, you can pass the final powder through a fine-mesh sieve twice to ensure no 'grit' remains. Try adding a tablespoon of toasted cacao nibs to the blender for a 'Pinole de Chocolate' variation.
🍽️ Serving Suggestions
Whisk 2 tablespoons of Pinole into a cup of hot milk for a comforting, nutritious breakfast latte. Mix with a small amount of water or honey to create a thick, energy-dense paste for hiking or long-distance running. Sprinkle over Greek yogurt or oatmeal as a crunchy, toasted topping. Blend into a fruit smoothie to add a complex, nutty depth and extra fiber. Serve chilled over ice with a squeeze of lime for a traditional 'Agua de Pinole' refreshment.