AZTEC HOT CHOCOLATE MIX RECIPES

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MEXICAN HOT CHOCOLATE RECIPE | BON APPéTIT



Mexican Hot Chocolate Recipe | Bon Appétit image

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor.

Provided by Rick Martinez

Yield 4 Servings

Number Of Ingredients 8

3 cups whole milk
3 tablespoons crushed cinnamon sticks (preferably Ceylon)
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
¾ teaspoon vanilla extract
Pinch of kosher salt
¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving
Lightly sweetened whipped cream (for serving)

Steps:

  • Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
  • Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

EASY TAMALE PIE RECIPE - PILLSBURY.COM



Easy Tamale Pie Recipe - Pillsbury.com image

Our simple tamale pie is the perfect way to spice up taco night for fall! This tasty Tex-Mex meal is kid-approved and comes together in just three steps. That's a win for the whole family! Simply cook the beef filling, then finish off your easy tamale pie with cornbread topping and bake. Now, who's ready to eat?!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 can (10 oz) Old El Paso™ medium red enchilada sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 teaspoon chili powder
1 1/2 cups shredded Cheddar cheese (6 oz)
1 box (8.5 oz) corn muffin mix
Milk and egg called for on muffin mix box

Steps:

  • Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
  • Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
  • Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.

Nutrition Facts : Calories 440 , CarbohydrateContent 34 g, CholesterolContent 110 mg, FatContent 2 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 2 g, TransFatContent 1/2 g

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