mexican chocolate

Warm Chocolate Cake

unsalted butter butter

all-purpose flour flour

Mexican chocolate, chopped (see note)

bittersweet chocolate, preferably Callebaut, chopped

orange rind

eggs

sugar

Whipped cream

Preheat oven to 400 degrees. Brush six mini-bundt molds with softened butter and dust them with flour.

Melt the remaining butter with both chocolates and the orange rind in a mixing bowl set over a pan of boiling water. Remove from heat and stir to combine them.

In a separate bowl, beat the eggs, egg yolks and sugar together until they form a ribbon. Sift the flour on top and fold it in. Fold into the chocolate in two portions.

Pour the batter into the prepared molds and bake for six minutes. Remove from the oven, allow to sit for five minutes, unmold and serve with whipped cream.

Camarones embarazados translates to pregnant shrimp, but these crustaceans aren’t necessarily carrying roe. The catchy name is a play on words: “en vara” means on a stick, and “asado” means roasted, and together, “en vara asado” sounds like “embarazado.” These shrimp are soaked with an adobo that becomes a crunchy crust when grilled. This take on the dish, which spread from Puerto Vallarta on the Pacific coast of Mexico to beaches all over the country, combines guajillo chiles and chiles de árbol with the surprising addition of Mexican chocolate. The chocolate rounds out the sharpness of the adobo and provides a caramelized finish. Simmered extra adobo is delicious for dipping the shrimp hot off the coals.

Camarones Embarazados (Adobo Grilled Shrimp)

tomatoes

chiles,

dried chiles de árbol, stemmed

garlic cloves,

scallions,

oregano

allspice

cumin

thyme

apple cider vinegar

unsalted butter

Mexican chocolate (see Tip), grated

coarse kosher salt,

shrimp

Lime wedges,

In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.

Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.

When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.

Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.

Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)

Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety — heads, shells, tails and everything in between — or peeled.

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you. I know, the word Mole sounds exciting to eat yet intimidating to prepare.

Mole Poblano

lard (vegetable shortening or vegetable oil)

chiles anchos (about 6

chiles pasillas (about 12

chiles mulatos (about 6, stemmed and seeded)

chipotle chiles (about 4, stemmed and seeded)

white onion (about 1/2 pound, roughly chopped)

garlic

almonds

peanuts

raisins

pumpkin seeds

sesame seeds

chile seeds

(stemmed)

anise seeds

coriander seeds

black peppercorns

true cinnamon

marjoram

roma tomatoes (about 2

tomatillos (about 2, husked, rinsed, charred/roasted)

corn tortillas

bolillo (telera

chocolate chocolate

chicken broth (plus

salt

sesame seeds (toasted, to sprinkle at the end)

In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.

Champurrado recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Champurrado

corn masa flour

water

milk

chocolate

grated piloncillo (or brown sugar (about 1/4 cup))

cinnamon (about 3-inches long)

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.

Mexican Hot Chocolate

milk and/or water

Mexican style chocolate (such as Abuelita, Ibarra, Mayordomo)

true cinnamon stick (of about 2 inches)

vanilla extract

almond meal (or finely ground almonds)

sugar (more or less to taste)

In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering. 

Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. 

This EASY Mole recipe makes a delicious and rich sauce. It’s made with chiles and rich Mexican chocolate. Ready in no time and perfect for any occasion.

Easy Mole Recipe

ancho

water ((divided))

bread ((such

onion

tspn salt

tspn pepper

olive oil

chicken broth

tbsp sugar ((optional))

In a large skillet, roast the tomatoes.

Add the dried ancho chile.

Toast for 1 minute on each side.

Remove immediately.

If the chile burns, the sauce will be bitter.

Continue roasting the tomatoes while you boil 4 cups of water.

Remove the stems and open up the anchos to remove the seeds.

Discard the stems and the seeds.

Place the anchos inside the boiling water.

Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.

Roast the tomatoes on all sides.

Add the onion, garlic, and bread to the skillet.

Char all the sides of the onions as well.

Remove the garlic and bread once toasted.

Remove the onions and tomatoes once they are ready.

Discard the water from the dried chiles.

Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.

Add 1 cup of water.

Blend until smooth.

Heat the olive oil in a stock pot.

Place a strainer over the top of the stock pot.

Carefully and slowly strain the mole sauce into the stock pot.

Remove strainer.

Add the chicken broth and Mexican chocolate tablet.

Stir until the chocolate has melted.

Taste it. If you want it sweeter, add 1 tbsp sugar.

How To Make The Sauce:

Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.

Once the chicken is fully heated, it&#039;s ready!

Serve with rice and tortillas. Enjoy!

How to Cook with the Sauce:

Coloradito Chicken recipe from Pati&#x27;s Mexican Table Season 6, Episode 6 “Women of Oaxaca”

Coloradito Chicken

plantain

ancho chiles (stemmed and seeded)

guajillo chiles (stemmed and seeded)

(or 3 to 4) ripe Roma tomatoes

garlic (unpeeled)

white onion

1-inch-long stick ceylon cinnamon

cloves

piloncillo (or dark brown sugar)

salt (divided)

chicken

Vegetable oil chicken

chayote squash

green beans

Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.

Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.

On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.

On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.

As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.

Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.

Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.

Serve with tortillas and/or rice.

These vegan Mexican chocolate brownies so perfectly chewy and fudgy with a crackly top and infused with cinnamon and cayenne for a mild kick.

Vegan Mexican Chocolate Brownies

(200 grams) all purpose flour

(42 grams) dutch-processed cocoa powder

tsp baking powder

cinnamon

cayenne

(118 milliliters) non-dairy milk

(80 grams) plain unsweetened non-dairy yogurt

(300 grams) sugar

(52 grams) oil butter

(87 grams) 65-75% dark chocolate

tsp vanilla extract

Preheat the oven to 350 ºF with a...

Preheat the oven to 350 ºF with a rack placed in the center. Spray an 8 or 9-inch square baking dish with oil and line with parchment paper, leaving two sides with overhang.

In a large mixing bowl sift together the...

In a large mixing bowl sift together the flour, dutch-processed cocoa powder, baking powder, salt, cinnamon, and cayenne. Set aside.

In a small pot combine the milk, yogurt,...

In a small pot combine the milk, yogurt, oil or vegan butter, and sugar. Heat over low heat, stirring regularly, until the sugar has dissolved (mixture will reach ~120 ºF). Turn off the heat and add the chopped chocolate and vanilla extract. Stir until the chocolate has melted and the mixture is smooth.

Pour the wet ingredients into the dry and...

Pour the wet ingredients into the dry and mix with a wooden spoon until just combined and no dry spots are left.

Spread the batter into the prepared baking dish...

Spread the batter into the prepared baking dish and smooth the top with the back of the spoon.

Bake the brownies for 28-32 minutes in an...

Bake the brownies for 28-32 minutes in an 8-inch pan, or until a tester comes out with some moist crumbs but no wet batter. If using a 9-inch pan brownies will bake in 25-30 minutes

Let the brownies cool completely on a wire...

Let the brownies cool completely on a wire rack before removing from pan. They are delicious warm, but will be easier to cut if you allow them to cool fully and refrigerate for a few hours. Brownies can be warmed in the microwave in about 15-30 seconds.

Sweet and Spicy Chocolate Chip Cookies

AP flour

¾ tsp baking powder

¼ tsp baking soda

butter

chocolate chips chocolate

tsp mission spice blend

ground chile pasilla

Mix all spices together. Reserve extra mixture to flavor hot chocolate and cocktail syrups.

Preheat oven to 350 degrees.

Cream butter and sugar in a bowl until fluffy, scraping the sides of the bowl halfway through.

Beat in egg, scraping as necessary, to emulsify with butter and sugar mixture.

In a separate bowl, whisk together dry ingredients (masa, flour, baking soda, baking powder, mission spice, and salt).

Add dry ingredients to wet mixture and stir until no dry spots remain.

Add chocolate chips and mix just until dough comes together.

Using a scoop or spoon, create egg yolk-sized balls and flatten slightly.

Place on a parchment lined baking sheet, 1 inch apart.

Top 10 mexican chocolate recipes from across the web

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Top Tags

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Top 10 mexican chocolate recipes from across the web

The most viewed mexican chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Warm Chocolate Cake

Camarones Embarazados (Adobo Grille...

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Mexican Hot Chocolate

Easy Mole Recipe

Coloradito Chicken

Vegan Mexican Chocolate Brownies

Sweet and Spicy Chocolate Chip Cook...

Mexican Chocolate Hand Pies Recipe

The most viewed mexican chocolate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine