Foamed Chile Cacao with Warm Corn Tortillas

Masa-thickened chocolate foams with toasted guajillo, honey, and cinnamon into a warm chile cacao, paired with soft corn tortillas. As Frothed Cacao on the Causeway remembers, such drinks rose with the blue dawn smoke along Tlatelolco’s crowded causeway in 1519.

Serves 2

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Ingredients

• 2 oz unsweetened chocolate
• 1 cup masa harina
• 2 1/2 cups water
• 1 guajillo chile
• 2 tsp honey
• 1/4 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1Toast the guajillo chile on a dry comal or skillet until fragrant then remove seeds and stem.
2. 2Simmer the chile with water for 10 minutes until softened then blend until smooth.
3. 3In a saucepan combine the unsweetened chocolate, masa harina, remaining water, honey, cinnamon, salt and blended chile.
4. 4Heat while whisking vigorously until chocolate melts and mixture is frothy and hot. Serve immediately with warm corn tortillas made from additional masa harina and water on the comal.