Ingredients with Measurements:
- 1 cup of masa harina
- 4 cups of water
- 1 cinnamon stick
- 1/4 cup of cocoa powder
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 cup of milk
Special equipment needed:
- Blender
- Large pot
Step-by-step instructions:
1. In a large pot, bring the water and cinnamon stick to a boil.
2. In a blender, mix the masa harina, cocoa powder, sugar, and salt with 1 cup of water until smooth.
3. Add the mixture to the boiling water and stir constantly for 10-15 minutes until it thickens.
4. Reduce the heat to low and add the milk, stirring until well combined.
5. Let the pozol simmer for an additional 5-10 minutes until it reaches the desired consistency.
6. Remove the cinnamon stick and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for boiling water
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 200
- Fat: 3g
- Carbohydrates: 40g
- Protein: 5g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal
- Cocoa powder can be substituted with chocolate chips or unsweetened chocolate
Variations:
- Add a pinch of chili powder for a spicy kick
- Use almond milk or coconut milk for a dairy-free option
- Add a tablespoon of vanilla extract for extra flavor
Tips and tricks:
- Stir constantly to prevent lumps from forming
- Adjust the amount of sugar to your liking
- Serve with a dollop of whipped cream or a sprinkle of cinnamon on top
Storage instructions:
- Store leftover pozol in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pozol in a pot over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve in a traditional clay mug or a clear glass to show off the rich color of the pozol.
Garnishes:
- Whipped cream
- Cinnamon
- Shaved chocolate
Pairings:
- Tamales
- Quesadillas
- Enchiladas
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Fresh fruit
Troubleshooting advice:
- If the pozol is too thick, add more milk or water until it reaches the desired consistency.
- If the pozol is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pozol thoroughly to avoid any risk of foodborne illness.
Food history:
- Pozol is a traditional Mexican beverage made from masa harina and water. It has been consumed for centuries by indigenous communities in Mexico and Central America.
Flavor profiles:
- Rich, chocolatey, slightly sweet, and slightly savory.
Serving suggestions:
- Serve hot with a side of tamales or quesadillas for a traditional Mexican meal.
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Region: Mexican