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.