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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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Atole Champurrado
Contributed by: Holly Kozelsky
  • 5 TBS piloncillo (brown sugar cone)
  • 1?2 cup masa (hominy flour)
  • 2 ounces chocolate
  • 1 liter or quart water
  • 1 cinnamon stick
In a large pan on the stovetop, dissolve the masa in the water and drop in cinnamon stick. Heat to boiling, stirring constantly. When thick, add the chocolate and piloncillo, stirring well until they are dissolved. Let cool a bit before serving.
(From “Cocina Mexicana” by Mayo Antonio Sanchez)
(This recipe was contributed as part of a "Cook of the Week" feature.)

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