From jamming Mexican Blueberry and Cardamom

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  • Water: 1 liter
  • Chocolate Mexican: 25 g
  • Sugar: 70 g
  • Cardamom: 1/4 teaspoon
  • masa harina (flour mexican): 60 g
  • Blueberries: 250 g


1. Bring 3 cups (750 ml) of water and chocolate Mexican in a medium saucepan over medium heat, stirring until the chocolate has melted. Add sugar and cardamom.

2. Place the masa harina, the second cup of water (250 ml) and the blueberries in a blender cover. Blend on high speed until smooth.

3. Join the chocolate mixture in the casserole. Cook on medium-low heat for 8 to 11 minutes, or until thickened thick, stirring occasionally with a wire whisk. Add sugar if necessary. Serve hot.

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