con cascara de naranja


  • 2 cups dry flour
  • water
  • 1/2 gallon milk
  • 2 canela sticks (cinnamon)
  • 2 cups piloncillo (cone of Mexican brown sugar)
  • rind from 1 orange

In a saucepan, heat dry flour and flip/stir until it turns the color of a brown paper bag.  Add cold water in small amounts.  Using a whisk or wooden spoon, stir the mixture to dissolve the powder.  Set it aside.

In a separate pot, heat the milk and canela.

In a separate pot, boil 1/2 gallon water with piloncillo until it dissolves in the boiling water.  Add the flour gravy mixture last to thicken.  Continuously stir to avoid lumping and burning.


With a sharp knife, peel small bits of orange rind and add to the mixture.  Continuously stir to soak into the mixture.  Cook to taste.

Experiment to taste and consistency.  It should be hot enough to burn your mouth! Serve hot with tamales!

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