Notes: Mexican chocolate can be found in the Latin American aisle of many supermarkets. Popular brands are Abuelita and Ibarra. If you can't find it, substitute bittersweet chocolate and add stir 1/2 teaspoon ground cinnamon into the masa harina mixture in step 1.
Piloncillo, an unrefined sugar used in Mexican cooking, is available in the Latin American aisle of many supermarkets. If you can't find it, substitute it with 1/3 cup packed dark brown sugar plus 1 tablespoon molasses
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:Serves 4
- Active time: 15 minutes
- Total time:15 minutes
- 1/3 cup masa harina, such as Maseca
- 2 cups warm water
- 2 cups milk
- 3 ounces Mexican chocolate, finely chopped (see note above)
- 3 ounces piloncillo (see note above)
- 1/8 teaspoon salt
- 2 star anise pods
- 2 cinnamon sticks
In medium saucepan, whisk together masa harina and water until thoroughly combined. Stir in milk, chocolate, piloncillo, and salt. Add anise pods and cinnamon sticks and bring to simmer over medium heat. Cook mixture, stirring occasionally until chocolate is melted, piloncillo is dissolved, and mixture has thickened, 8 to 10 minutes. Discard anise pods and cinnamon sticks. Serve.