How to make Champorado at Tuyo
1
Cook the rice
Combine rice and water in a pot. Bring to a boil, then simmer uncovered for 20–25 minutes, stirring often.
2
Add chocolate
Mix cocoa with a little hot porridge until smooth. Stir it into the pot with sugar and salt.
3
Thicken
Simmer for 8–10 minutes, stirring, until creamy and the rice is tender.
4
Cook the tuyo
Heat oil in a separate pan and fry the dried fish for 2–3 minutes per side until crisp. Drain well.
5
Serve
Spoon champorado into bowls, add evaporated milk, and serve the tuyo separately alongside.
Maria’s tip: Adjust the porridge with hot water if it thickens too much while standing.
Food safety: Remove fish bones carefully, especially when serving children, and keep raw and cooked seafood utensils separate.