Aztecdip Recipes

AZTEC SAUCE - SOUTHWEST SAUCE CLONE

Steps:

• Place the Greek Yoghurt in a bowl, and stir in the chipotle pepper paste.
• Finely chop the cilantro/coriander and immediately add to the bowl. Then grate your garlic into the sauce, I use a Garlic Grater and it has been a great
• Season with salt and pepper, and chill in the fridge for about 30min to let the flavours come together.

AZTEC VEGETABLES

Steps:

• In a large skillet over medium heat, cook onions in oil until almost tender. Add the squash, beans and pepper. Cook 5 minutes, stirring often Add remaining ingredients and simmer for 10 minutes, stirring occasionally or until heated through.

AZTEC DIP

Steps:

• Combine all of the veggies together in a bowl.
• In a separate bowl combine the vinegar and Italian dressing mix, drizzle in the olive oil while stirring.
• Pour dressing on veggies and mix gently to combine.
• Can serve immediately or cover and refrigerate up to 1 hour.

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 ELIXIR

Steps:

• In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
• In a saucepan, combine the milk and cream and heat until warm over medium high heat.
• Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
• After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

AZTEC CHOCOLATE DOUGHNUTS

Steps:

• In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
• Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
• Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
• In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

AZTEC PIE

Steps:

• Saute onion in oil in a skillet over medium heat until soft.
• Add garlic and cook another minute or so.
• Transfer to small bow.
• Cook beef in skillet until no longer pink, about 8 minutes.
• Return onion and garlic to skillet.
• Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors.
• Stir in undrained tomatoes and chlies; break up tomatoes.
• Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.
• Preheat oven to 400 degrees.
• Place half of chips in an even layer on bottom of large casserole dish.
• Spoon half of the meat sauce over.
• Sprinkle with green onion.
• Reserving 6 olives, scatter remainder of olives over green onion.
• Sprinkle with half of the cheeses.
• Press down with a spatula to compress slightly.
• Top with another layer of chips and meat sauce.
• Press down slightly again.
• Top with remaining cheeses.
• Bake in 400 degree oven for 20 minutes or until hot and bubbly.
• Let stand 10 minutes befire serving.
• Garnish top with reserved olives and additional green olives, avocado and lime, if desired.