Post by blackcrowheart on Jun 27, 2006 12:04:52 GMT -5
Champurrado, as fixed in the Rio Grande Valley of Texas in 1950 --
1/4 to 1/2 cup Masa Harina (corn flour for making tortillas)
6 1/2 cups water
1/2 cup sugar (white or brown)
1 cup Mexican style chocolate squares or cocoa
Bring the water to a simmering point, add the chocolate and sugar. Stir
until the chocolate dissolves. Lower the heat and add the Masa Harina (that's the
brand name). Continue stirring while the mixture thickens. More masa and
sugar may be needed to your taste. It should have the consistency of cooked
pudding. Serve hot in mugs.
__________________
1/4 to 1/2 cup Masa Harina (corn flour for making tortillas)
6 1/2 cups water
1/2 cup sugar (white or brown)
1 cup Mexican style chocolate squares or cocoa
Bring the water to a simmering point, add the chocolate and sugar. Stir
until the chocolate dissolves. Lower the heat and add the Masa Harina (that's the
brand name). Continue stirring while the mixture thickens. More masa and
sugar may be needed to your taste. It should have the consistency of cooked
pudding. Serve hot in mugs.
__________________