Chenchén

Instructions

1. Stir the ground corn into 200 ml of cold water to avoid lumps, and set aside.
2. Bring the rest of the water to a boil with the cinnamon stick and a pinch of salt.
3. Pour the dissolved semolina into the boiling water while whisking, then lower the heat to the minimum.
4. Stir constantly for 10 minutes with a wooden spoon until you get a thick porridge that pulls away from the sides.
5. Add the coconut milk and sugar, then keep cooking for 10 minutes, stirring often.
6. Remove the cinnamon stick, stir in the ground cinnamon and the vanilla if using.
7. Crumble the chicharrón with a knife or by hand, and set it aside for the finish.
8. Serve the porridge hot in bowls, sprinkled with the crumbled chicharrón.