How to make champurrado with a tortilla

Posted on September 20, 2020

by arcelia4

This recipe uses a corn tortilla to make a thickened Mexican style hot chocolate. I have been drinking hot chocolate like a maniac my whole life and it was in an emergency, lack of Mexican corn flour, that I came to the realization that I could use a tortilla to thicken and flavor my hot chocolate to give it that authentic flavor. The recipe works great and then I realized that you could save old tortillas, frozen or dried, to use in this recipe. Real tortillas go stale really quickly, within two days, and this is a perfect way to use them.

I could not be happier with my results. It solved the problem of not having corn flour on hand to make this drink and/or, it solves the dilemma of what to do with old tortillas.

Blue corn tortillas in a stack at a market wrapped in a cotton towel

You have to make sure to you a real corn tortilla without any other additives. Flour tortillas will not work for this because they can have lard or other fats. You want a tortilla that just can corn masa or nixtamalized corn and water in the ingredients. You can use blue, yellow, or white corn tortillas.

Yellow corn tortillas in a white kitchen towel

You might know that there is a tortilla in this recipe, but I promise if you make this and share it with someone else, they would never in a million years guess that there was a tortilla in here. Let me know how it goes.

As I was looking through Amazon.com to see if high quality tortillas were available for you (they are not), I found this flour tortilla blanket that really made me wonder why humans are so whacky. Makes a great gift for tortilla lovers.

How to make champurrado with a tortilla

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 serving 1x

Print Recipe

Description

When you do not have access to fresh corn masa or corn flour – this is the solution! The tortilla thickens your hot chocolate and gives it the nixtamalized flavor from the corn.

Tools: small pot, whisk, small blender, small sieve

Ingredients

Scale

1.5 cups of milk (300ml)
1 corn tortilla cut into pieces
1/4 stick of ceylon cinnamaon (Mexican soft cinnamon) about 5 grams (1/4 tsp) in powder form
2 tablespoons of brown sugar (15 grams)
10 grams of unrefined chocolate or 100% chocolate

Instructions

Boil milk, tortilla, brown sugar, and cinnamon for 1 minute.
Pour into a strong blender, add chocolate, and blend until you cannot see the tortilla. About 30 seconds.
Pour everything back into the pot and whisk until it comes to a boil.
When it boils, remove from heat and pour through a sieve into a cup.