AZTEC HOT CHOCOLATE
Provided by Marcela Valladolid
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
- For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
- Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.
XOCOLATL (AZTEC CHOCOLATE)
This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.
Provided by Antipex
Categories Drinks Recipes Hot Chocolate Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g
AZTECA (TORTILLA CHIP) SOUP
I haven't made this recipe yet, but my family loves tortilla soup when we are in Mexico. I found this recipe on the back of a tortilla chip bag.
Provided by Elcowgirl
Categories Mexican
Time 25m
Yield 1 Litre
Number Of Ingredients 12
Steps:
- Place tomatoes in boiling water for about 2 minutes.
- Remove tomatoes and in a food processor, blend them with the onion and garlic.
- Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
- Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
- In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
- To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
- Serve the grilled chillies on the side for individuals to use to their taste.
Nutrition Facts : Calories 1902.9, Fat 161.7, SaturatedFat 62.4, Cholesterol 201.8, Sodium 2887.1, Carbohydrate 68.1, Fiber 26.5, Sugar 16.9, Protein 60
CHOCOLATE TORTILLA CHIPS-HOMEMADE
This recipe was inspired by Bea L's recipe for Chocolate Caramel Tortilla Dessert- it got me to thinking why not make chocolate tortillas to go with this dessert instead of plain tortillas. For crispy snack they are skillet cooked and then baked . For a soft tortilla they are just skillet cooked. (or cooked over open gas flame...
Provided by Pat Duran
Categories Chips
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400^. Whisk together the flour,salt,baking powder,cocoa and sugar in a bowl; to blend together. Add remaining ingredients and mix together with a wooden spoon; until the dough forms into a ball.
- 2. Place the ball on a floured surface and knead for about 5 minutes- adding flour until the dough in no longer sticky.
- 3. Cut dough ball into 4 equal parts then cut those pieces in half so that you have 8 pieces.( I doubles the recipe so I have 16 pieces, as shown instead of the 8).
- 4. Form these pieces into balls; let rest 6 minutes. Roll each ball into a circle as this as you can about 1/8 of an inch is good. Heat a heavy skillet over medium heat.DO NOT add any oil or spray to pan it must be a dry surface. (If you can cook them over open gas flame and turn over and over until done do not burn.About 30 seconds on each side.
- 5. If you want soft tortillas they are done. Store in refrigerator when cooled, in a ziploc baggie. For crispy chips like in the photo. Cut each tortilla into 8 equal pieces with a pizza wheel or sharp knife. Place on a cookie sheet in a single layer and bake for 4 to 5 minutes on each side. Remove and cool slightly and sprinkle with powdered sugar, if desired. Enjoy.
CHOCOLATE TORTILLA TORTE
Since this is my first recipe to post I wanted to share one of our favorite treats. No one believes it's made with tortillas! Prep time does not include minimum 6 hours or overnight refrigeration! I cut it into 8 pieces. A coworker gave me the recipe years ago, and we've enjoyed it often. Hope you do too.
Provided by bottlewasher
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate chips in microwave until melted (stir every 30 seconds).
- Cool chocolate slightly (about 5-10 minutes); it should be smooth.
- Mix in sour cream.
- Mixture should be the consistency of thick pudding.
- Spread first tortilla with layer of chocolate mix.
- Be sure to go to edges.
- Repeat until all tortillas are used.
- There should be enough chocolate mix to liberally cover the top.
- (If I've made the chocolate layers thinner, I frost the whole thing).
- Decorate with strawberries or raspberries.
- Important: Refrigerate at least 6 hours or overnight.
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