Aztec Chocolate Tortilla Chips Food

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 CHOCOLATE TORTILLA CHIPS

Steps:

• Line 1 - 2 baking sheets (depending on the size) with parchment paper. Set aside. In a small bowl, combine the cinnamon and cayenne. In a small saucepan, bring 1 - 2 inches of water to a simmer. Find a small bowl that sits on top of your saucepan without touching the water or bottom of the pan. Once the water has come to a simmer, turn down the heat to low and place the chopped chocolate into the small bowl and place on top of the saucepan. Stir the chocolate until it is melted. Remove the saucepan from the heat. Dip the chips about 3/4 of the way into the chocolate, let excess chocolate drip off and place the dipped chips onto the parchment lined baking sheet. Continue with the rest of the chips. Sprinkle the chocolate part of the chips with a little flaky salt if you like, then place the baking sheet(s) of chips into the fridge to firm up. About 10 minutes. Once the chocolate has hardened, sprinkle with the cinnamon and cayenne mixture. Eat immediately or store in a container in the fridge for 2 - 3 days.

AZTECA (TORTILLA CHIP) SOUP

Steps:

• Place tomatoes in boiling water for about 2 minutes.
• Remove tomatoes and in a food processor, blend them with the onion and garlic.
• Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
• Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
• In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
• To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
• Serve the grilled chillies on the side for individuals to use to their taste.