Aztec Chocolate Tortilla Chips Recipes

CHOCOLATE TORTILLA CHIPS-HOMEMADE

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.

AZTEC CHILE-CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
• In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.