Atole de Migas

When I was small Carlos always was asking me to make this atole, it was his favorite.  I remember I had to stand in a chair to mix it in the pot.  We could eat it anytime of the day.

1 can carnation evaporated milk

1 can water

2 sticks cinnamon

¾ cup sugar – more if you want it sweeter

8 to 10 tortillas

Add milk, water, cinnamon & sugar in  a pot to boil, stirring milk as not to boil over.  Before milk gets to the boiling point, tear the tortillas in small pieces, not to small, like you would to make migas.   Boil the milk for awhile until it is nice and pink, add the migas.  Keeping mixing the milk until the tortillas are cooked, around about 30 minutes.

Put in bowls grab a spoon and start eating.

You can also use calabacita instead of the migas.  Wash and cut in cubes the zucchini add to the boiling milk and cook until tender.  It is really good.

You can make pinole, rice, oatmeal, masa harina atole the same way.  Remember we grew up poor, and we had to be creative.  We had to make do with what was available. So we made all kinds of atoles, mostly from corn by products.  We use to cook sweet potatoes or pumpkin, add milk and sugar and there you go a sweet potato atole.