Aztecpie Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
• In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out.
• Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting.
• Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.

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.

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.

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.