Pozol

Method

1. 1 Mix masa corn flour with water to form a dough, then wrap it in leaves and let it ferment for 24 hours until it becomes sour.
2. 2 Fermentation is what distinguishes pozol from atole, which is boiled hot; therefore, the liquid is slightly sour and should be drunk cold.
3. 3 Roast the cocoa beans, then peel them and grind them into a paste to extract the oil.
4. 4 Mix the cocoa paste into the fermented dough.
5. 5 Mash the flour into the cold water by hand until it dissolves into a thick, cloudy liquid; do not blend it using a machine.
6. 6 Season with salt and palm sugar, then drink cold. You can sprinkle with dried chili powder, as is the practice in Chiapas.