Pinole recipe is a traditional Mexican preparation with a sweet and slightly smoky taste. It makes the perfect addition to smoothies, baking goods, or just as a simple snack.
Add masa harina distributing all over the skillet.
Use a spatula and toast the flour for 10-15 minutes or until it changes to a light brown color.
Remove the pan from the heat and allow the flour to reach room temperature.
Place the toasted masa harina in a food processor and add the piloncillo, chia seeds, and ground cinnamon.
Blend at high speed until the chia seeds have broken into tiny pieces and everything is nicely combined.
Adjust sweet and cinnamon to taste by adding more of those ingredients and mixing to combine.
You pinole is ready, transfer to a container or a jar with a tight lid to store until used.
Notes
Allow to cool down. Make sure the flour is nicely cooled down before combining it with piloncillo, as the heat will melt it and become a sticky mess.
Piloncillo. You can also use regular piloncillo and grate it, to make it easier just microwave it for 30 seconds.
Keep an eye on the temperature. If the heat is too high it will burn the flour quickly, so make sure you keep the temperature low, even if it takes longer to toast the masa harina.
Add other flavors. You can add some dried orange peel, ground anise, or ground ginger to add flavor.