Aztec Pudding Food

AZTEC PUDDING

Aztec Pudding image

A very flavorful dish, reminds me of an enchilada casserole. Found this recipe surfing over the internet a long time ago. Did not write down who did it belong to... Sorry!!

Provided by La Marz

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 garlic clove, chopped
2 (8 ounce) cans tomato sauce
1 (8 ounce) can water
1 beef bouillon cube
1 pinch salt
1 pinch dried marjoram
1 pinch cumin
1 pinch oregano
2 bay leaves
24 tortillas
3 cups cheddar cheese, grated
1 quart sour cream
salsa

Steps:

Fry onion and garlic in hot oil. Add tomato sauce, water and the bouillion cube. Simmer.
Fry the tortillas, dip them in sauce, put them in a single layer in a casserole, covering the bottom. Then, layer the rest of the ingredients: tortillas, salsa, cheese and sour cream.
Repeat layers. Bake 30 minutes at 350°F.
Serve hot!

Nutrition Facts : Calories 2120.9, Fat 102.3, SaturatedFat 51.6, Cholesterol 175.7, Sodium 4094.3, Carbohydrate 235.9, Fiber 15, Sugar 14.6, Protein 64

AZTEC HOT CHOCOLATE PUDDING

Aztec Hot Chocolate Pudding image

It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.

Provided by Nigella Lawson

Categories dessert, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Butter for greasing pudding dish
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 cup superfine sugar
1/2 cup best-quality cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup corn oil
1/2 cup dark brown sugar
1/4 cup dark rum

Steps:

Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 403 milligrams, Sugar 67 grams, TransFat 0 grams

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