Giovanna Martinez
Photo by Giovanna Martinez
Recipe courtesy of Karen Hursh Graber
Makes 12 servings
2 c. masa dough, either fresh or made with corn flour
4 c. water
1 c. sugar
3 sticks cinnamon, each about 4” long
Red colored sugar
Place the masa dough in a large bowl. Add water and mix with clean hands until dough is completely dissolved. Pour into a large, heavy bottomed pan. Add the sugar and cinnamon.
Cook over low heat, stirring very frequently, for 30 to 45 minutes, or until you can see the bottom of the pot. Pour through a strainer into a 9-inch square pan or individual molds. Sprinkle the top with red colored sugar.
Refrigerate, uncovered, until set. If using a pan rather than the individual molds, cut into squares or rectangles. Serve with the red sugar side up.