Photograph of the finished Pozol

Mexico · Nước bột ngô cacao lên men

Pozol

40 min Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 480 g
  • Photograph of Roasted cocoa beans Roasted cocoa beans 200 g
  • Photograph of Palm sugar Palm sugar 200 g
  • Photograph of Salt Salt 8 g
  • Photograph of Mexican dried chillies Mexican dried chillies 32 g
  • Photograph of Lime Lime 2

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.
Start cooking