Champurrado, Mexican hot-chocolate
You pronounce it "Cham" "Puu" "Ra" "Doh"
Champurrado is a chocolate-based atole, a warm and thick Mexican drink usually drank around the holidays, but you can also have it on a cold night like the ones we have been experiencing recently.
1 cup of Corn Flour (we like to use Maseca)
2 tablets of Mexican chocolate
6 ounces of piloncillo or brown sugar (depending on how sweet you want to make it)
3 cinnamon sticks
6 cups of water
In a medium size pot, simmer 5 cups of water along with the chocolate, brown sugar, and cinnamon until it dissolves. This will take about 6-8 minutes.
In a separate cup, mix the corn flour with 1 cup of water until all the lumps have dissolved.
Slowly add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes, consistency should be thick.
Enjoy with your favorite pan dulce or by itself.
5 minute Salsa
A quick and delicious raw salsa recipe!
10 Tomatillos (husked and rinsed)
4 Serrano Peppers
10 sprigs of fresh Cilantro
Avocado, as desired
Salt, as desired
Grind the tomatillos, serrano peppers, cilantro in a blender or a food processor.
Add salt and avocado as desired
Enjoy with a carne azada or with chips!
What's your favorite type of salsa?