Nicuatole Oaxacan of vanilla with guava compote and candied pumpkin seed

Ingredients

For the nicuatole

• Corn dough, piloncillo, cinnamon and vanilla

To accompany

• Guava compote and candied pumpkin seeds

Preparation

1. Cooking: Cook the cornstarch with piloncillo for 30 min.
2. Setting: Pour into molds and refrigerate.
3. Compote: Cook guavas in orange syrup.

Assembly

Serve with the guava and pumpkin seeds. Ancestral Oaxacan dessert.