Aztec Marinade Recipes
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h32m
Yield 6
Number Of Ingredients 12
Steps:
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
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.
AZTEC SOUTH AMERICAN CHOCOLATE AND CHILLI GLAZED PORK STRIPS
A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork.
Provided by French Tart
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set the oven to 200°C/gas 6.
- Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown.
- Meanwhile, blend the chillies and honey together in a food processor.
- Add the melted chocolate and process again to mix.
- Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.
Nutrition Facts : Calories 1029.1, Fat 100.5, SaturatedFat 38.5, Cholesterol 126, Sodium 64, Carbohydrate 16.9, Fiber 3.1, Sugar 11.1, Protein 19.1
SIRLOIN ROAST BEEF WITH AN AZTEC FLAIR
For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. This recipe is probably my most favorite of all the ones presented in the course. It's a bit spicy, so if you don't do spicy, you can cut back on the hot pepper. I'll probably double the amount at home..... Marinating time is not included in the prep time.
Provided by Mirj2338
Categories Meat
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Rub the salt and pepper all over the piece of meat. Give it a good massage, it's had a hard day.
- Mix the rest of the ingredients into a marinade. Place the meat in the marinade and let it soak for 2 hours.
- Preheat the oven to 250 degrees centigrade.
- Place a heavy pan over high heat for at least 7 minutes, until it begins to smoke. Add the olive oil.
- Sear the meat on each side.
- Place the meat in the oven for 7-12 minutes depending on your preference of doneness.
- Prepare the sauce:.
- Using the same pan in which the meat was seared, add the leftover marinade, red wine, honey and broth. Scrape the bottom and then let the sauce boil until it has been reduced to 1/3 of its original volume. This should take about 12 minutes or so.
- Turn off the heat and add the chocolate. Mix well.
- Putting it all together:.
- Take the meat out of the oven and let it rest for about 7 minutes to allow the juices to redistribute. Slice into serving pieces.
- Drizzle with the sauce and serve.
Nutrition Facts : Calories 124.2, Fat 2.6, SaturatedFat 1, Cholesterol 37.5, Sodium 85.5, Carbohydrate 7.3, Fiber 0.1, Sugar 6.7, Protein 14.1
AZTEC MARINADE
Number Of Ingredients 16
Steps:
- 1. Blend all ingredients together in blender until smooth. 2. Marinate thawed cuts of meat in the mixture for at least two hours, or in refridgerator overnight. 3. Grill on hot flame until thoroughly cooked.
AZTEC MARINADE
In this recipe the tartness of the key-limes plays very well off the warm flavor of the cocoa powder and chili powder. Since I first made it I've tweeked it just a little but now I think it's more or less just right. The brown sugar and thyme are reminiscent of Caribbean cooking themes. Mild chili powder may be used if you don't want it to be too spicy; alternatively, if you want a spicier dish use more chili powder! You can store this marinade in the freezer prior to using, but once it has been used it should be discarded to prevent spoiling.
Provided by Catfish Charlie
Categories Citrus
Time 30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Blend all ingredients together in blender until smooth.
- Marinate thawed cuts of meat in the mixture for at least two hours, or in refridgerator overnight.
- Grill on hot flame until thoroughly cooked.
Nutrition Facts : Calories 198.6, Fat 11.8, SaturatedFat 1.9, Sodium 970.3, Carbohydrate 25.5, Fiber 2.8, Sugar 17.6, Protein 1.6
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