To start preparing the delicious Guatemalan white atol we begin to prepare the dough, for this, we mix the 3/4 cup of water and the cup of cornmeal to form the dough.
In a deep pot, we put the previously prepared dough and we put 6 cups of water in it (this depends on how you want the atol, if you want it very thick you add less water, and if you want it very diluted you add more water).
You begin to undo the dough in the water and when you do it completely, you place it on the stove over medium heat until it begins to boil. All the time that you are cooking it you have to be moving it so that it does not rise. Let it boil for 5 minutes.
Notes:
The atol should be served hot, in a deep plate, add one or a half tablespoons of powdered pepita and the cobanero chile, which is optional. Also, add the beans and finally lemon and salt to taste.
