Free Mexican Recipes » chocolate

Mexican Black Bean and Chocolate Chili Recipe

admin — Fri, 23 Dec 2011 17:27:18 +0000

Mexican Black Bean and Chocolate Chili Recipe

Ingredients:

1 1/2 cups chopped onions
4 garlic cloves , minced
2 tablespoons olive oil
1 -2 jalapeno chile , minced
1 tablespoon cumin
1 stalk celery , sliced
1/2 teaspoon cinnamon
1 pinch ground cloves
2 teaspoons oregano
1/2 teaspoon ground black pepper , to taste
1/2 teaspoon salt , to taste
1 teaspoon ground coriander
1 tablespoon chili powder
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
vegan cheddar cheese or tofu sour cream or scallion , for serving
1 1/2 cups chopped bell peppers (red and green are nice)
2 (14 1/2 ounce) cans black beans , rinsed and drained
1 (14 1/2 ounce) can diced tomatoes

Preparation:

In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes. Add the celery and chile, cover and cook for another five minutes more. Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water. Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine. Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions. Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

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Mexican Chocolate Flan Cake Recipe

admin — Mon, 28 Nov 2011 10:35:36 +0000

Mexican Chocolate Flan Cake Recipe

Ingredients:

1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups water (amount per cake mix directions)
1 (18 ounce) box chocolate devil’s food cake mix
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jarcajetacaramel topping or 1 (11 ounce) jar smucker caramel topping
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Preparation:

Heat oven to 350ºF.Spray a large 12-cup Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray aluminum foil with non-stick spray (like Pam);. Cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake cake for 2 hours (test); do not uncover during this time. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate. Refrigerate leftovers. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Mexican Hot Chocolate Recipe

admin — Mon, 01 Jun 2009 15:31:11 +0000

Mexican Hot Chocolate Recipe

Ingredients:

1 1/2 ounces unsweetened chocolate
1-2 tablespoon instant coffee granules
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 cups milk
3/4 cup water
lightly sweetened whipped cream
1 dash salt
1 cinnamon stick (optional), for stirring and garnish

Preparation:

Combine the chocolate, coffee, sugar, cinnamon, water and salt in a medium saucepan over low heat. Stir constantly, until the chocolate has melted and the mixture has become smooth. Heat to boiling, then reduce the heat and simmer for about 4 minutes, uncovered, stirring constantly. Stir in the milk and heat through (but don’t boil). Remove from the heat and whip the chocolate mixture with a wire whisk until it becomes foamy. Pour into large cups or mugs, top with whipped cream and place a cinnamon stick for stirring and garnish, if desired.

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New Mexican Hot Chocolate Recipe

admin — Wed, 06 May 2009 07:22:25 +0000

New Mexican Hot Chocolate Recipe

Ingredients:

6 cups milk
1/4 cup cocoa
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups cold water
1 tablespoon pure vanilla extract
1/2 teaspoon grated nutmeg
6 cinnamon sticks, for stirring (optional)
whipped cream, for topping (optional)

Preparation:

Whisk together the cocoa, sugar, water, nutmeg and cinnamon in a saucepan over medium heat. Add the milk and cook, stirring occasionally, until hot. Add the vanilla extract and stir. Pour the hot chocolate into serving cups and top with whipped cream (if desired). Sprinkle with a little nutmeg and cinnamon, and serve with a cinnamon stick for stirring (if desired).