Champurrado, Mexican Chocolate Atole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Not a common atole, this one is thickened with fresh corn masa and has no milk in it. It is very simple to mkke and requires only a few ingredients.You can make you own masa from masa harina, but if you can get the fresh masa from a tortilleria, do! Raw sugar cane cones can be substituted by any kind of raw sugar, like turbinado, or you can use dark brown sugar. This makes plenty of atole as it is usually made for family gatherings to serve with tamales. Prep time is the time it takes for the water to boil. Ingredients:
1 gallon water, plus |
2 -3 cups water to dissolve the masa harina flour |
1 1/2 cups fresh corn masa harina flour |
2 1/2 pieces mexican chocolate, tablets (abuelita brand is good) |
1 cinnamon stick |
4 small piloncillo (raw sugar cane cones) |
Directions:
1. Place the water in a large pot and add the cinnamon stick. Bring to a boil. Meanwhile, place the masa in a bowl and add the water. Let sit for a few minutes and then blend with a fork or wire whisk until well blended. I sometimes have a hard time dissolving the masa and use my fingers to make sure that there are no lumps remaining. Once the water comes to a full boil, add the dissolved masa and immediately begin stirring with a wire whisk. Keep on stirring often until it comes to a boil again. Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces. Dissolve the chocolate and bring to a boil. Then add the sugar cones and stir to dissolve. Once this is done, cook for another 5 minutes and remove the cinnamon stick. Serve with tamales or any sweet bread, such as cinnamon rolls.
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