– Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes. After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste.
– Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.
– Meanwhile, mix the masa harina with the remaining water until it doesn’t show any lumps.
– When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.