ATOLE PRIETO | De ceniza de cáscara de CACAO

Atole prieto, also known as "chaqueta" (black atole), "cascarilla" (black atole), "purépecha" (black atole), "cuescomate" (black atole), "mosco" (black atole), etc. This atole is perhaps the most enigmatic I've ever encountered, but curiosity about its preparation and flavor led me to make it. The results were a strong-tasting, yet delicious atole, with a distinct chocolate note. I'm amazed at how you can use cacao husks or corn husks, which I would have thought would have gone straight to the trash, but no, in Mexican food, nothing goes to waste. This atole is traditional from the state of Michoacan, this wonderful state that never ceases to amaze us. People drink it at any time of year; it's even sold on the streets. But it's closely associated with the Day of the Dead celebrations or with the deceased, due to its mourning color. Dare to try new flavors, which aren't really that new. Let's revive these recipes. Here are the ingredients: 170g of cocoa husks You can also use corn silk 250g of corn masa 2 1/2 to 3 liters of water Piloncillo to taste A pinch of anise Add cinnamon if desired Enjoy