Atole de Tejocote

Wash 500g Mexican hawthorn thoroughly. Place the Mexican hawthorn in a medium pot with 500g water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the Mexican hawthorn are very soft.

Drain the cooked Mexican hawthorn, reserving the cooking liquid if desired for another use. Once cool enough to handle, peel the skin from each Mexican hawthorn and remove the seeds. Mash the pulp of the Mexican hawthorn until smooth or blend in a food processor with a small amount of water until pureed.

In a separate bowl, combine 100g masa harina with 200g water. Whisk until the masa harina is completely dissolved and no lumps remain.