Aztectacofondue Recipes

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.

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Steps:

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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 TACO FONDUE

Steps:

• Toss together cheese and flour.
• Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
• Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
• Stir in taco mix, oregano, and crushed cumin seed.
• Transfer to a fondue pot, and serve immediately, along with all your dippers.

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!