Atol de Naranja

In a medium saucepan over medium heat, melt the butter, then add the sugar and stir until the mixture is well combined and slightly golden.

In a separate bowl, whisk together the masa or cornstarch with a small amount of cold water until a smooth, lump-free slurry forms.

Squeeze fresh oranges to obtain juice and finely grate the zest, setting both aside for use in the next steps.

Pour the fresh orange juice and zest into the butter-sugar mixture in the saucepan and stir to combine over medium heat.

Slowly pour the masa or cornstarch slurry into the saucepan while stirring constantly to prevent lumps from forming.

Reduce the heat to low and continue stirring the mixture constantly until it thickens to a smooth, pudding-like consistency.

Taste the atol and adjust sweetness by adding more sugar if desired, stirring until fully dissolved.

Ladle the atol de naranja into cups or bowls and serve warm, optionally garnished with a thin slice of orange or a pinch of cinnamon.