To visit La Borinqueña Mex-icatessen & Specialty Shop please click here!

Thursday, November 12, 2009

“Like Abuelita Used to Make” Mexican Champurrado

Photo by Nou Phabmixay

My first food demo at La Borinqueña took place at Days of the Dead Fiesta - Oct 31, 2009. Gracias to everyone that attended! I promise to have more demos in the weeks and months ahead.

“Like Abuelita Used to Make”
Tina Tamale Ramos
Mexican Champurrado (Chocolate Atole)

Serves: 4 - 5

What you need:

1/2 cup fresh stone ground La Borinqueña masa (corn dough)
or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup warm water to blend
2 1/4 cups milk
1 1/2 cups water
1 Cinnamon Stick
1 disk Mexican Chocolate
White sugar to taste

How to make it happen:

Place the water and the masa in a bowl and break up with your hand until there are no lumps. Transfer to a medium sized saucepan. 

Add the milk, chocolate. Bring the mixture to a simmer, using a whisk until the chocolate is melted and well-blended. Add sugar to taste. Strain the mixture through a medium sieve and serve hot, in mugs.

No comments: