How exciting! The ladies behind the gorgeous and crazy amazing Muy Bueno Blog have come out with a cookbook, and are coming to The Cupboard for a signing!
If you’re unfamiliar with their blog, we highly recommend you check it out (here: [http://www.muybuenocookbook.com/] because the gorgeous photos and craving-worthy recipes will surely get you drooling. After starting the blog in 2010, Veronica, Vangie and Yvette captured the hearts and stomachs of thousands of followers and now they have published a book to spread their third-generation Mexican comfort food recipes even further.
Inspired by Veronica and Yvette’s grandmother and Vangie’s mother, Jesusita, the trio decided to preserve the foods and culture they grew up with, primarily by writing the recipes down for the next generation. All their hard work has come together in the Muy Bueno Cookbook which came out in October of this year.
After pouring over the tortuously tempting photos on the Muy Bueno blog, we decided to get into the spirit and ward off the chill by boiling up a batch of Champurrado or Mexican Hot Chocolate, just in time for El Dia de los Muertos. We can’t imagine anything more comforting on a chilly fall day than a hot mug of this luscious cocoa. Star anise and cinnamon sticks provide warming spice while masa harina (finely-ground corn flour) provides fabulous flavor and satisfying substance. Try some for yourself and then come by the store on Saturday November 3rd from 1-4 pm to chat with Yvette Marquez-Sharpnack and her mom Vangie Soza as they make Chile Beans with Mexican Chorizo and Avocado and Tomatillo Salsa. Pick up your copy of the cookbook and don’t miss this special opportunity to welcome our honored guests from Texas! Recipe for Champurrado (Mexican Hot Chocolate) courtesy of the Muy Bueno Cookbook Blog
YIELD: 6 (4-ounce) servings
3 cups of water
2 cinnamon sticks
1 anise star
¼ cup masa harina (you can substitute stale corn tortillas ground in a food processor if you don’t have any on hand)
2 cups milk
½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.