Champurrado de Masa Harina
(chahm-poo-RAH-doh)
La Tamalada y Las Fiestas: Gathering Around the Holiday Table
A proper tamalada demands sustenance, and nothing cuts through the winter cold or the exhausting labor of assembling hundreds of tamales quite like a hot, thick mug of champurrado. The secret to bridging the gap between ancient nixtamalized corn and the modern weeknight pantry lies in a dry skillet: you must toast the masa harina to banish the raw, chalky flavor of the flour. We respect the old ways in flavor, but we aren't purists about the labor—a quick blitz in the blender guarantees a silky, lump-free texture every time.
Ingredients
- masa harina3/4 cup
- cold water2 cup
- water4 cup
- Mexican cinnamon stick1 large
- piloncillo5 oz
- whole cloves3
- Mexican chocolate tablets6 oz
- whole milk2 cup
- evaporated milk12 oz
- Mexican vanilla extract1 tsp
- kosher salt1 pinch
Method
- 01
Toast the masa harina.
Place a dry, medium skillet over medium-low heat and add the masa harina. Stir constantly until it takes on a pale, sandy-golden color and smells deeply nutty, like roasted corn, about 5 to 7 minutes. Transfer immediately to a bowl to cool so it doesn't burn.
- 02
Brew the spiced tea.
In a large, heavy-bottomed pot, combine the 4 cups of water, cinnamon stick, piloncillo, and cloves. Bring to a rolling boil over medium-high heat, then reduce to a simmer for about 10 minutes, until the piloncillo dissolves completely into a dark, sweet tea.
- 03
Melt the chocolate.
Add the Mexican chocolate tablets to the simmering spiced water. Whisk continuously until the chocolate is entirely melted, then fish out and discard the cinnamon stick and cloves. Stir in the salt and vanilla extract.
- 04
Hydrate the masa to prevent lumps.
Add the 2 cups of cold water and the cooled, toasted masa harina to a blender. Blend on high for 30 to 45 seconds until perfectly smooth.
- 05
Combine the milks and masa slurry.
Lower the heat under the chocolate pot to medium-low and stir in the whole milk and evaporated milk. As the liquid returns to a gentle simmer, slowly pour in the blended masa slurry while whisking continuously.
- 06
Simmer to a velvety finish.
Cook for another 10 to 15 minutes, whisking and scraping the bottom of the pot frequently to prevent the corn starches from sticking. The champurrado is ready when it is thick, rich, and coats the back of a spoon.
From Cook Tex-Mex.