This is a semi-thick, chocolatey hot Mexican drink that is prepared mostly during the winter months. Accompany with Pan Dulce Mexicano (sweet bread), churros or with hot tamales. Anything goes with champurrado, actually! It tastes even better the day after, when all the flavors come together nicely.
For the Mexican chocolate that's called for, I used "Chocolate Abuelita" but you can use one called "Ibarra". But please DO NOT substitute with any other kind of chocolate. Mexican chocolate gives the champurrado its distinct taste.
Although the 15 minutes for simmer time is an approximation of when the mixture will reach the simmering point, it can take more or less time than that. Just keep an eye on it every couple of minutes and stir constantly.
The recipe comes from Chef Rick Bayless.
No comments:
Post a Comment