Prep
5 mins
Cook
15 mins
Serves
4
Difficulty
EasyA thick, warming Mexican hot chocolate thickened with masa harina and spiced with cinnamon and piloncillo.
Ingredients
- 400g chicken thighs
- 400g pinto beans
- 2 tsp finely chopped white onion
- a pinch of smoked paprika
- 1/4 cup olive oil
- a generous handful of ripe tomatoes
- a handful of fresh cilantro, chopped
- a drizzle of lime wedges
- 400ml beef stock
Instructions
- 1
Combine the white rice and water in a saucepan, blender, or pitcher, stirring well.
- 2
Add the chili powder and lime wedges, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 15 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with salsa verde, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with cilantro just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Adjust the sweetness gradually, tasting as you go — you can always add more salsa verde, but you cannot take it away.
•Serve in a chilled glass for the most refreshing result on a hot day.