HOW TO MAKE CHAMPURRADO WITH MASECA

Add water to a pot and turn on the stove.

Add 2 cinnamon sticks and 2 whole cloves to the boiling water.

Add 2 tablespoons of piloncillo to the pot and let it melt together with the spices.

In a bowl, combine 1 cup of maseca with some water to form a dough ball and let it sit.

Once the water is boiling and has changed color, add half a gallon of 2% milk and evaporated milk to the pot.

Break the 2 Mexican chocolate tablets into smaller pieces and add them to the milk, stirring to help them dissolve.

Blend the maseca with water in a blender or food processor until smooth.

Once the chocolate has dissolved, add the lechera (condensed milk) to the pot and stir.

Taste the mixture and adjust sweetness with more lechera or sugar if desired; add vanilla if using.

Stir in the blended maseca into the pot and cook for 7-10 minutes, stirring continuously until it thickens, but not too thick.

Equipment Needed

Dietary

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