I remember being little at my aunt's home on Tours Road waking up in first thing in the morning to the salty / sweet aroma of Champorado with Tuyo. This is an acquired taste, no question about it, but boy oh boy it brings back memories.

Ingredients

1 Cup Sweet Rice (Short Grain)
3 Cups Water
3 Pellets of Antonio Pueo Spanish Chocolate
1/2 Cup Sugar
2 Tablespoons Cream
2 Pieces of Tuyo

Steps

1. Bring rice and water to boil in a loosely covered pot. Once it reaches a rolling boil, lower heat to medium-low.
2. Stir every 5-10 minutes.
3. Chop chocolate pellets into less than 1/4th inch chunks.
4. Once half of the water is absorbed into the rice, mix chocolate and sugar into the rice.
5. Fry two pieces of tuyo for about 3 minutes on each side.
6. Once rice is at the desired consistency, prepare two bowls and evenly distribute into bowls.
7. Top each bowl with one tablespoon cream and one piece of tuyo.