Pozol

Place the cacao beans in a dry comal or heavy-bottomed pan over medium heat. Toast the cacao beans for 5-7 minutes, stirring frequently, until fragrant and their skins begin to crack. Be careful not to burn the cacao beans.

Remove the toasted cacao beans from the heat and let them cool slightly. Once cool enough to handle, peel the skins from the cacao beans. Discard the skins.

Grind the peeled cacao beans in a molcajete or a spice grinder until a fine paste or powder is formed. If using a molcajete, grind until the natural oils are released and it forms a smooth paste.