If chocolate is considered food for the gods, champurrado, chocolate atole, must be their drink. February 2 is Día de la Candelaria when tamales and atole will be served. Las mujeres (the women) are already grinding cacao beans to make chocolate for champurrado. I’m taking the easy route, and using Ibarra chocolate, the sweet table chocolate used for making hot drinks.
Russ and I were touring the colonial city of San Luis Potosí when we first encountered champurrado on a plaza in front of the city’s baroque cathedral. This has now been many years ago, but the memory has stayed with me. I can’t remember my first taste of chocolate candy or my first bite of a juicy peach — I was too young. But champurrado came into my life when I was old enough to fully appreciate and remember its smooth chocolate richness. I’m sure I immediately had a second cup. I hope I did.
And somewhere in the mountains, when we were still traversing Mexico with our vintage Avion trailer, we found atole strainers made of woven horse hair in a village market. The hand-woven mesh of dark hair was stretched across rough, hand-cut hoops of pinewood and tied onto the hoops with fibers, and meant to strain out the larger bits of masa. This was a handcraft we had never seen before, nor have we since. We bought three graduated sizes of strainers, but I never use them. They are appreciated as a craft from a by-gone era. (They are in the background of the top photo.) Cheap, plastic strainers are now in every Mexican kitchen, including mine, and that is what I use when making atole.
Día de la Candelaria marks the halfway point between winter solstice and Spring equinox. It is the day tamales are served to friends by the person who found the little doll in their piece of Rosca de Reyes, Three Kings Bread, last month on El Dia de los Reyes, which marks the end of the Christmas holidays. If your slice of rosca hid the baby doll, you’re about to host a tamales and atole fiesta this week.
I could have used whole cocao beans, ground with cinnamon, but I went the easy route. Someday I’ll try grinding beans with cinnamon, but in the meantime, it’s so easy to open a package of Ibbara tablets, and it’s how 99% of mujeres in Mexico are making champurrado.
Champurrado 4 servings
- 5 oz. (142 grams) fresh masa
- 6 cups (1.5 liters) water
- 3 discs Ibarra chocolate, chopped
- 2 cinnamon sticks
- 1 pinch of salt
- Crumble masa into water and whisk well until dissolved.
- Strain through a sieve into a pot, discarding solids.
- Heat the masa liquid in a pan over medium heat and stir until thickened, about 8 minutes.
- Add chopped chocolate and whisk until chocolate is dissolved.
- Serve hot.
Chocolate is made from seed pods of the cacao tree (Theobroma cacao). “Theobroma” means “food of the gods”. The Mayan people knew cacao had divine associations. It was used in their rituals and consumed in great quantities by the Aztec emperor Moctezuma.
Atole has sustained people of Mexico since pre-Columbian times. Taken as a nourishing gruel, it can be sweetened with piloncillo, an unrefined sugar, and sometimes fruit. For special fiestas, champurrado — chocolate atole — is served with tamales.
- Chocolate: The Exhibition (cookinginmexico.com)
- Chocolate, Slavery and Our Collective Guilt (cookinginmexico.com)