Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 09-10-2003, 11:08 PM
A1 WBarfieldsr
 
Posts: n/a
Default Mexican Champurrado

Mexican Atole
A warm almost porridge-like drink made thick with masa. The chocolate
version is Champurrado, other versions are flavored with fruits or nuts.
This version is sweetened with piloncillo (Mexican unrefined brown sugar),
cinnamon, and vanilla bean.

1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed
with a 1/4 cup hot water to blend
5 cups water
3 - 4 tablespoons piloncillo, chopped or 1/4 cup brown sugar plus 2
teaspoons molasses
1 stick cinnamon (canella)
1 vanilla bean (split lengthwise)
Optional, about 1 cup fresh strawberries or pineapple chunks

I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until
smooth. Transfer to a medium sized saucepan. Scrape the seeds of the
vanilla bean into the pan and add the cinnamon stick. Stir the mixture
until it begins to thicken. Add the piloncillo or (or sugar, molasses
combination) and continue to stir vigorously until the sugar is dissolved.
Remove the mixture from the heat.

At this point you could add pureed fruit such as strawberries or pineapple.
Remove the cinnamon stick. Stir the fruit into the mixture and return it
to the stove and heat over medium heat until the mixture is warmed. Remove
the vanilla bean and serve hot, in mugs.
Serves: 5-6
================================================== =========================
===========
Mexican Champurrado
A special hot chocolate thickened with masa and flavored with piloncillo
and aniseeds.

1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed
with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate
3 tablespoons piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons
molasses
1/4 teaspoon crushed aniseeds (optional)

I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until
smooth. Transfer to a medium sized saucepan.
Add the milk, chocolate, piloncillo (or sugar, molasses combination) and
the aniseeds if you wish to use them. Bring the mixture to a simmer,
whisking with a molinillo or whisk until the chocolate and sugar is melted
and well-blended. Strain the mixture through a medium sieve (optional) and
serve hot, in mugs.
Serves: 4 - 5
================================================== =========================
===========




--
William Barfieldsr


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mexican dip Julie Bove Diabetic 17 19-05-2008 01:54 PM
Mexican Pot Pie Lucky Recipes (moderated) 0 29-12-2005 04:56 AM
Mexican Meat-zza: Mexican Deep-Dish Pan Pizza Oh Deer Recipes (moderated) 0 05-10-2005 12:14 AM
Mexican Dip Duckie Ž Recipes 0 22-06-2005 01:28 AM
Doņa Martha makes Champurrado Rolly Mexican Cooking 0 17-12-2004 05:44 PM


All times are GMT +1. The time now is 02:18 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright Š2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017