Atole Blanco

In a large bowl, combine the Masa de maíz nixtamalizada with 400 grams of Water to form a smooth, lump-free slurry.

Strain the masa mixture through a fine-mesh sieve into a heavy-bottomed pot to ensure a perfectly smooth consistency, discarding any remaining solids.

Add the remaining 1400 grams of Water and the Salt to the pot with the strained masa mixture.