Aztec Colache Recipes

AZTEC HOT CHOCOLATE

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.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

XOCOLATL (AZTEC CHOCOLATE)

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.

AZTECA

Steps:

• Make the coconut sea salt:
• In a food processor, process the coconut flakes and salt until fully combined, about 1 minute-the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
• Make the chile elixir:
• In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
• Make the vanilla elixir:
• In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half-note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
• Make the Azteca:
• Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
• In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.

AZTEC PUNCH

Steps:

• Mix all ingredients in a pitcher.
• Mix thoroughly and pour into whatever is available, the bigger the better!
• This drink packs a big punch, so don't over do it.

AZTEC CASSEROLE

Steps:

• Ahead of time:.
• Prepare dried beans in a slow cooker.
• Cook on high until tender, (Approx. 3 hours).
• Prepare grains in rice cooker following directions for 2 cups of grain.
• (Approx 70 mins).
• When beans and grains are cooked:.
• In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
• Remove the meat to drain.
• Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
• Cook these until crisp-tender.
• Stir in corn and red chile paste (as desired).
• Add the cooked beans (including all the juice) and the cooked grains.
• Add the drained meat.
• Salt to taste and stir well.
• Simmer the mixture to slightly reduce the liquid and meld the flavors.

CHOCOLATE AZTEC CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
• Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix.
• Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
• For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired.

NEW MEXICAN COLACHE

Steps:

• Preheat oven to 350°; grease a 2 quart casserole; set aside.
• In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
• Add in squash, green beans, and jalapeno; stir 2 minutes.
• Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
• Add in corn; stir well.
• Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.

AZTEC PIE

Steps:

• Remember that you will need to cook the pork before preparing the rest of the casserole.
• Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
• Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
• Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
• Add cream and cook for 5 more minutes.
• Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
• Season with salt and reduce some more if necessary.
• Sauce should coat the back of a spoon.
• Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
• Drain on paper towels.
• Preheat oven to 350 degrees.
• Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
• Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
• Repeat with a second layer.
• Cover and cook for 35 minutes, then uncover and lightly brown on top.
• Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.

AZTEC SOUTH AMERICAN CHOCOLATE AND CHILLI GLAZED PORK STRIPS

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.