Chicha Morada & Mazamorra Morada

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Steps

1. 1
   Shuck the purple corn: separate the kernels from the cobs (corontas). Use dried 'sangre de toro' variety for the deepest color and flavor. Reserve both kernels and cobs — both go into the pot.

   Tip: The drier the corn, the more concentrated the flavor. Some cooks even dry it further in a cooling bread oven overnight.

   ~10 min
2. 2
   Place the corn (kernels and cobs), roughly chopped quince, scrubbed pineapple peel, chopped water apple, anise, cinnamon, and cloves into a large pot. Cover with 4 liters of cold water. Starting from cold water is essential — this is an expansion cooking method that extracts maximum flavor into the liquid.

   Tip: Never start from hot water — that would be concentration cooking, keeping flavor inside the ingredients instead of releasing it into the broth.

   ~5 min
3. 3
   Bring to a boil, then reduce to a gentle simmer. Cook for 1 hour and 10 minutes.

   ~70 min
4. 4
   Add the fig leaf and continue simmering for the remaining 20 minutes. The fig leaf rounds out the flavor with a distinctive aroma — do not add it earlier or it will turn bitter.

   Tip: The fig leaf is the secret weapon Giacomo credits for transforming his chicha. Use sparingly — one leaf is enough.

   ~20 min
5. 5
   Strain the base through a fine sieve, discarding all solids. You now have approximately 4 liters of chicha morada base. Divide into two equal portions: 2L for chicha morada (the drink) and 2L for mazamorra morada (the dessert).

   ~5 min
6. 6
   CHICHA MORADA: In a large pitcher, combine 2L of the warm base with 260g white sugar. Stir until fully dissolved (easier while warm). Add 50g fresh lime juice. The chicha is ready — serve over ice, optionally garnished with thin slices of peeled apple. Shake or froth before serving for a beautiful foam.

   Tip: Add lime juice at the last moment — it spoils first. The sugar acts as a natural preservative. Base with sugar keeps 4-5 days refrigerated; add lime only when serving.

   ~5 min
7. 7
   MAZAMORRA MORADA — Rehydrate fruits: Place guindones, raisins, huesillos, and guindas in a bowl. Cover with 500ml of hot chicha base. Let soak for 45 minutes.

   ~45 min
8. 8
   In a pot, heat 1L of chicha base. Add 200g sugar and dissolve. Add the rehydrated fruits with their soaking liquid. Cook for 2-3 minutes.

   ~5 min
9. 9
   Dissolve 125g cornstarch in 500ml of cold or room-temperature chicha base — this prevents lumps. Pour the cornstarch slurry into the simmering pot while stirring constantly. Cook until thickened to a pudding consistency.

   Tip: Giacomo tested over 50-60 batches and concludes cornstarch gives better texture and color stability than the traditional sweet potato flour (camotina). Sweet potato flour causes the mazamorra to turn lilac over time.

   ~5 min
10. 10
    Add fresh diced pineapple. For home use, stir it in and serve immediately. For restaurant service, add pineapple only at the moment of plating to preserve its fresh texture and juiciness. Pineapple contains an enzyme that can break down the starch — if adding raw, serve quickly or briefly boil the pineapple first.

    Tip: For make-ahead: store mazamorra without pineapple. To reheat, loosen with a splash of chicha base, warm in a pan or microwave, then fold in fresh pineapple right before serving.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR LA MEJOR CHICHA Y MAZAMORRA MORADA | ELEVA TU JUEGO CULINARIO

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