Atole Agrio

Place the nixtamalized corn masa in a large, non-reactive bowl.

Add 500 grams of water to the nixtamalized corn masa, ensuring it is fully submerged.

Cover the bowl loosely with a clean cloth or lid and allow the nixtamalized corn masa to ferment at room temperature for 24 to 48 hours, or until a distinct, pleasant sour aroma develops. The fermentation time will vary based on ambient temperature.