Tuyoa specific variety of salt-cured, sun-dried fish made from herring
spiced vinegar
Instructions
Boil the uncooked rice with 4 cups of water until tender, adding more water as needed. This dish is a sweet take on porridge, so you need to add plenty of water. Cook for 10-15 minutes.
Add your choice of chocolate to taste to the porridge and let it boil for 5-10 more minutes, stirring constantly.
Cook over medium to low heat. The chocolate must be heated thoroughly to achieve the best flavor.
Add sugar to taste, a pinch of salt, and vanilla extract. You may want it less sweet since we will top the champorado with condensed milk, which is already sweet.
For the tuyo, simply fry it over medium flame until the scales start to separate from the meat.
Serve the champorado in a bowl and top with condensed milk (or evaporated milk or powdered milk according to your preference).
On a separate plate, you can flake your tuyo, dip it in spiced vinegar, and cleanse your palate with champorado.
