To begin, rinse the dried hominy corn under running water until the water runs clear. Place the corn in a large bowl, cover with water, and soak overnight (8–12 hours). This step ensures the corn softens and cooks evenly.

Drain and rinse the soaked corn. In a large pot, combine the corn with 4 cups of fresh water. Add the cinnamon stick for flavour. Bring the mixture to a boil over medium high heat, then reduce to low, covering the pot partially to allow steam to escape. Simmer for about 1.5–2 hours, or until the corn is tender but still holds its shape. Stir occasionally to prevent sticking.

Once the corn is tender, remove the cinnamon stick. Stir in the salt and panela. Adjust the sweetness according to your preference, adding more panela if needed. If using milk for a creamier texture, add it at this stage, stirring well to combine.

Continue simmering the mazamorra for an additional 10 minutes, stirring frequently to incorporate the flavours evenly. The mixture should have a porridge like consistency. For a smoother texture, use a potato masher to lightly crush some of the cooked corn while keeping most of the kernels intact.

If desired, prepare the garnishes while the mazamorra simmers. Grate the fresh cheese or queso fresco and set aside. Soak the raisins in warm water for 5 minutes to plump them up, then drain.

Taste the mazamorra and adjust the seasoning. Add a pinch of salt to balance the sweetness, if necessary. If the mixture becomes too thick, add a splash of water or milk to achieve your desired consistency.

Once cooked, remove the pot from the heat and let the mazamorra rest for 5 minutes. This allows the flavours to meld and the porridge to thicken slightly.

Serve the mazamorra warm in individual bowls. Top each serving with grated cheese and a handful of raisins for a traditional touch. For added sweetness, drizzle a little extra panela syrup or honey over the top. Pair with a cup of Colombian coffee or aguapanela (sweetened panela water) for an authentic experience.