Total Time: 20 minutes
Serves: 6
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  • 5 cups of water
  • 1 cup unprepared masa
  • 1 tablet of Ibarra Mexican chocolate
  • 1 cinnamon stick (or a teaspoon of ground cinnamon)
  • Piloncillo or brown sugar to taste (2/3 cups or more)


  1. Boil 3 cups of water. Combine the other two cups of water with masa and beat with a fork until well blended.
  2. Place a fine metal strainer over the pot of boiling water. Pour the masa mixture over a strainer such that it drops into the boiling water, leaving behind in the strainer any large lumps.
  3. Cook the mix for a couple of minutes, stirring constantly to prevent any lumps being made.
  4. Cut the chocolate into small pieces and stir into the pot. Add cinnamon and piloncillo or brown sugar.
  5. Cook while stirring the mixture for about 5 minutes, until the flour is cooked and has thickened enough.
  6. Taste the champurrado for sweetness and add more sugar if necessary.
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