Mexican · drink
25m
Total time
4
Servings
—
kcal
easy
Difficulty
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FAQ · Things people ask
Masa harina is dried, nixtamalized corn flour — the same flour used to make tortillas and tamales. Maseca is the most common brand. Find it in Latin grocery stores, large supermarkets in the international aisle, or online.
Use 3 tbsp unsweetened cocoa powder plus 60 g dark chocolate, chopped. Add an extra tablespoon of piloncillo or brown sugar and a pinch of ground cinnamon to compensate for what Mexican chocolate brings.
It should coat the back of a spoon and leave a visible trail when you run a finger through it. If it's too thick after cooling, thin with a splash of warm water or milk. If too thin after 20 minutes of simmering, cook 5 minutes longer.
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