Chile-Cocoa Maize Atole

Warm masa atole blended with toasted guajillo, cocoa, and cinnamon, sweetened with honey. As Cacao Foam on Market Stones remembers, Tlatelolco mornings began not with sweets but with stone, water, and heat in the food quarter.

Serves 2

Estimate for one serving

• 630 cal
• 12g protein
• 35g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1/2 cup masa harina
• 2 tbsp unsweetened cocoa powder
• 1 dried guajillo chile
• 3 cups water
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1Toast the dried guajillo chile on a hot comal or cast-iron skillet for 30 seconds per side until fragrant, then remove seeds and stem.
2. 2Blend the toasted chile with water, cocoa powder, cinnamon, and salt until smooth.
3. 3In a saucepan whisk masa harina with remaining water until lump-free, then stir in the blended chile-cocoa mixture.
4. 4Cook over medium heat for 15 minutes, stirring frequently until thickened, then stir in honey and serve hot.