Aztec Marinade Food
AZTEC MARINADE
In this recipe the tartness of the key-limes plays very well off the warm flavor of the cocoa powder and chili powder. Since I first made it I've tweeked it just a little but now I think it's more or less just right. The brown sugar and thyme are reminiscent of Caribbean cooking themes. Mild chili powder may be used if you don't want it to be too spicy; alternatively, if you want a spicier dish use more chili powder! You can store this marinade in the freezer prior to using, but once it has been used it should be discarded to prevent spoiling.
Provided by Catfish Charlie
Categories Citrus
Time 30m
Yield 5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 198.6, Fat 11.8, SaturatedFat 1.9, Sodium 970.3, Carbohydrate 25.5, Fiber 2.8, Sugar 17.6, Protein 1.6
AZTEC MARINADE
Number Of Ingredients 16
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.
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h32m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
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