Aztec Marinade 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 CHICKEN WITH SWEET POTATO-CORN MASH

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.

AZTEC MARINADE

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.

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.

AZTEC SLUGGERS

Steps:

• Heat coffee, bourbon, Kahlúa, chocolate, and 2 tablespoons cream in a 1- to 1 1/2-quart heavy saucepan over low heat, whisking constantly, until chocolate is melted, about 1 to 2 minutes. (Do not let boil.)
• Whisk remaining 1/4 cup cream with sugar until it holds soft peaks.
• Divide coffee mixture between 2 large mugs, then top with whipped cream.

SIRLOIN ROAST BEEF WITH AN AZTEC FLAIR

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.

GLENN'S MARINATED PORK SHOULDER

Steps:

• In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
• Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

AZTEC MARINADE

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.