Champurrado Recipe

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Champurrado Ingredients

1/4 cup masa harina (tortilla flour)
2/3 cup packed dark brown sugar
2 oz unsweetened chocolate, cut
1 up
1/2 tsp ground cinnamon

A Recipe for
Champurrado

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Recipe for Champurrado is one of thousands in the Recipes-to-go Meat Cookbook.

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Champurrado Recipe
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

This is a recipe for Champurrado from the recipe cookbook of Recipes-to-go (Meat)

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Champurrado recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Champurrado

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Champurrado Directions

Mix together the masa harina and the water, in a pot over low heat.
Stir well until mixture is bubbly and thickened. Then, mix in the
sugar, chocolate and cinnamon and continue stirring the mixture over
low heat until the chocolate is melted. Remove from heat and, using
a mixer, beat until the mixture is frothy. Serve four ounces per
person. Source: Adapted by Deborah Kuhnen from "Better Homes and
Gardens Mexican Cookbook".

Serves: 6

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Champurrado Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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