Aztec Hot Chocolate Pudding 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.

AZTEC HOT CHOCOLATE PUDDING

Steps:

• Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
• Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
• Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

AZTEC HOT CHOCOLATE PUDDING

Steps:

• 1. Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter. 2. Spoon batter into pudding dish, and smooth the top. Pour 3/8 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum. 3. Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

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 COCOA RICE PUDDING

Steps:

• Combine water, rice, and cinnamon in a large pot; bring to a boil. Reduce heat to medium low, cover pot, and simmer until all the water has been absorbed, about 20 minutes.
• Mix milk, sugar, cocoa powder, cayenne pepper, and vanilla extract into rice mixture, increase heat to high; cook, stirring constantly, until thickened, 5 to 10 minutes.
• Remove pot from heat and pour pudding into a large glass bowl; let sit for 30 minutes before serving.

AZTEC PUDDING

Steps:

• For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool.
• For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
• In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
• Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

AZTEC HOT CHOCOLATE

Steps:

• In a small saucepan, combine milk, sugar, honey, ginger, cloves and red pepper.
• Heat to boiling over medium-high heat. Reduce to medium and simmer 3 minutes. Remove from heat.
• With wire whisk, stir in cocoa and vanilla. Stir briskly until frothy.
• Serve in warm cups. Top with whipped cream.

AZTEC PUDDING

Steps:

• Fry onion and garlic in hot oil. Add tomato sauce, water and the bouillion cube. Simmer.
• Fry the tortillas, dip them in sauce, put them in a single layer in a casserole, covering the bottom. Then, layer the rest of the ingredients: tortillas, salsa, cheese and sour cream.
• Repeat layers. Bake 30 minutes at 350°F.
• Serve hot!