Thanks.

Thanks for saying.. :o)

Hi Anne, can you get Masa easily there? I am guessing yes :)

Oh Yes. Masa is very easy to get.

I thought as much Anne 😁

Thank you Jeanette.

Indeed .. :)

Thank you..

Thank you Stella, I hope your knee recovers quickly.. All the best. Steve

Happy weekend too.. Maxi

Hahaha Soy un gringo Pero Quieting Saber Mas Español

LMFAO

Y de guayaba !!

El Cielo are in Melbourne, That's where I get min, they can be found in the City, or google them for the address Amie..

Thanks, It should be made with Corn Masa, Corn Starch has no flavour. I only ever saw it made with Masa when we were in Mexico, which is Nixtamalized Corn, very different from what US Americans call Corn Starch. Thanks for reming me of the name Champurrado by the way, I think that is the Chocolate version of Atole.

Exactly. With Corn Masa is the Champurrado. That is the correct name. The Atole is with Corn Statch. If you want that recipie, I can help you

You can try another recipie....Tacos de cochinita pibil, That is an amazing flavor and experience from the south east of mexico. Exactly from Merida

Juan Carlos Popoca no!!!! Corn starch is different from masa nixtamalizada! Corn starch is used for thickening soup. Masa is used for atole, tortilla, gorditas and tamales. Please don’t confused the word “corn starch” with “masa,” they are NOT the same word in English.

@@hichrisfriends Maizena only is atole Champurado is Masa and maizena and flour Whatever combination you like Pinole Is only Masa A good lecture from my wife.Who is from Sinaloa Mexico.

That's the funniest sentence I have read in a while, we certainly didn't gift you the English language and tell you how to use it.. Let alone permit you to take the beautiful Mexican Language and call it Spanish and then proceed to tell others how they should use it.. Let me see you go to Oaxaca and tell the owners of the language your silly American pronunciation.. our eyes would water.

Cool, I tend to make my own Masa, when I am in the mood for good Atole, here in Oz, it's much harder to come by..

Hang tight and Happy Holidays to you and yours in OZ...Meanwhile, next time you are on this side of the world, if venture north towards us, give a shout! we've got a lot of Sonoran-style and Yaqui-style things to share with you! CHEERS!!!

Well now you know, we had so many varieties when we were in Oaxaca and Mexico City thanks for sharing.

Always good Buddy. Buy it in Italy LOL,, Not always possible.

Masa is very rich in flavour but you can do whatever you like.

Here in this video I was in Canberra. But yes I am in Victoria.

Thank you I did love champurrados, it's a chocolate Atole I believe? Feel free to send it to me.. :o)

Glad to, but I don't know how to send a Word Doc on this format...Is there an email address?

PS: I don't so Facebook, Twitter, Instagram or Google...

Sorry for the snarky references in green to Mike... He was a former co-worker from Boston who didn't have a clue about Latin cooking or grocery shopping! Also, copying this onto a reply to KZfaq destroyed my bullet points and numbers for the directions. I hope that you can read this!!! Champurrado Ingredients: 1 gallon milk 2 heavily heaping cups harina de maiz (corn flour for you, Mike), almost and up to 3 level cups 2 piloncillos (cane sugar available at Food City, El Rancho, Rancho Market, etc. for you, Mike)None( for those who don't like chocolate) to 16 oz. good quality chocolate. Each to his own…8+ long canelas or 16+ short (cinnamon sticks for you, Mike)1/2 t salt Water (2cups+?) for corn flour/ salt slurrySome use anise and/ or nutmeg, and some use a little ancho chile powder* * * All amounts are approximate because I’m notorious for not measuring anything exactly. Directions: Place milk in large stock pot on medium heat along with canelas. Stir frequently. Grate piloncillos or just add them to the milk to melt while the canelas are infusing (brown sugar can be substituted, but I have no idea what amount…to taste?).Grate or break chocolate into very small pieces and add to milk. In mixing bowl, whisk together harina and salt.Stir water into dry ingredients to create slurry (no lumps). Consistency of thick gravy, maybe?When milk begins to simmer, whisk diligently to prevent sugar and chocolate from burning while they melt into milk.Once milk, chocolate and sugar are fairly incorporated, add slurry to pot and stir, stir, stir.As it cooks, the slurry will thicken the mixture. It will be done when it’s a little thinner than you think you want.Whisk, beat or froth with molinillo. (I’m not even gonna explain, Mike!) Experiment and enjoy! Happy New Year!!!

No worries, thank you so much for this. My email is on my channel about page here on KZfaq but I don't tend to put it in the comments, it's already a target of a lot of Spam. Thanks again, I hope others might find it useful too.

The way I was taught when I was in Mexico not less.. :o)

You are not watching with your mind.. I am using corn?