Spicy Mexican Brownies with Warm Mexican Chocolate Pudding

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These brownies are moist and delicious and with the warm pudding on top takes it over the top.  Make this dessert to spice up the end of your meal or have the girls over with coffee it will be a hit for sure!!

 Spicy Mexican Brownies

2 ounces unsweetened chocolate (like Baker’s)
3 discs Ibarra Chocolate or Nestle Abuelita Chocolate

1 ½ sticks butter
1 cup brown sugar
2 tbsp. Vanilla (Mexican if you can get it)
3 eggs

1 ¾ cup flour
½ tsp. baking powder
½ tsp. salt
1/2 – 1 tsp. chipotle chile powder (depends on the level of spiciness you want)

In a small sauce pan add all chocolate and butter, whisk together until melted, pour into small bowl, set a side to cool for about 15-25 minutes.  In a large bowl add brown sugar and beat in chocolate until well combined, add eggs one at a time , making sure each egg has been fully incorporated before adding the next.  Add vanilla, then fold in dry ingredients, just until blended.
Bake at 350 degrees for 25-30 minutes in a 9×9 or 11×13 baking pan.

 

Warm Mexican Chocolate Pudding

1 egg                                                                  ½ cup sugar
2 cups 1% milk                                             
1 tbsp. cornstarch
1 tbsp. cocoa powder                                  1/8 tsp. salt

1/4 tsp. cinnamon                                        1 tbsp. espresso powder
1 tsp. butter                                                    1 tsp. mexican vanilla, if you have it, but any will work
1 disc Ibarra Chocolate or Nestle Abuelita Chocolate                  

In a medium bowl add egg and sugar, whisk together, then add milk, cornstarch, cocoa, salt, cinnamon and espresso powder, whisk until combined.  Add mixture to a medium saucepan and cook on medium heat until thick and bubbly, whisking constantly for about 15 minutes.

Remove from heat add Iberra or Abuelita chocolate, vanilla and butter, whisk until chocolate has melted and pudding is creamy.  Set a side for 15-20 minutes before serving, can set longer to be a room temperature, store extra in an air tight container in the refrigerator, use with in 3 days. **Note – this pudding will not set up, it will be runny, this is because the lack of the amount of cornstarch used.

Add some spicy whip cream on top too.  Whip 1 pint of heavy whipping cream with 2 tsp. McCormick Cocoa Chile Blend, add a dollop on top of the brownie with that warm pudding…so so good…Enjoy!!!!

Tortilla Soup

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This tortilla soup was a big hit, it doesn’t have a little kick from the ancho powder, you can cut back on that a little.  Great for a party with some Mexican Beer or Margaritas!!!  Enjoy!!

6 – 6 inch corn tortillas, cut into 1 inch pieces
1 large onion, chopped
4 garlic cloves, chopped
2 bay leaves
2 tbsp. ancho powder
1 tbsp. cumin
6 cups chicken stock
1 can diced tomatoes with green chilies
1 can diced green chilies
1 ½ cup corn, fresh cut off the cob, frozen or can
½ cup cilantro, chopped
1 rotisserie chicken, skin and bones discarded, meat shredded or chopped
In a large stock pot add 3 tbsp. oil over medium heat, add tortilla pieces and cook, stirring, until browned, 2-3 minutes.  Add 1 tbsp. oil more then add onion, garlic, ancho powder, cumin and cilantro.  Cook, stirring until spices are fragrant and onion is softened about 7-8 minutes.  Add stock, tomatoes, green chilies, corn and bay leaves, bring to a boil, add chicken and lower to a simmer until ready to serve. Season with salt and pepper.

You can garnish the soup with tortilla chips, red onion, queso fresco, jalapenos, avocados and sour cream.

Beef Carnitas

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This recipe is my easy way of making beef carnitas in the crock pot.  It really is easy and something different that you can have cooking as you are going about your busy day.  You can also serve these at a party on a buffet, have different toppings that your guest can choose.  I made mini flour tortillas to serve, by using a 3.5-4 inch round cookie cutter, you can get 4-5 rounds out of a large tortilla round.

Hope you enjoy!!!

3-4 lb. chuck roast
1 large onion, chopped
4 garlic cloves, chopped
 2 chipotle peppers, chopped
1 cup beef broth
2 can green chilies
1 tsp. cumin
1 tsp. oregano
1 tsp. salt

In crock pot add half the onions to the bottom, then place roast on top, then rest of the onions.  In a bowl add all the rest of the ingredients and mix together, then pour on top of roast, cook on low for 6-7 hours.

Remove roast, shred and set aside. Add to blender or food processor, all the good bits left in the pot (onions & chilies, leaving the liquid. Add only about ½ -1 cup as needed to make a thick sauce, add 1 tbsp. adobo sauce or 1 chipotle chopped if want more heat, blend again to mix. Pour over top of the beef and mix together.  Serve with warm tortillas, pico de gallo, queso fresco cheese, sour cream, cheddar cheese, diced jalapeno etc., really what ever you want.

Creamy Corn and Red Pepper Dip

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This fresh creamy dip was very refreshing, after making it the next day I thought it would be great as well with a chopped avocado in too!!

4 med – large size ears corn, cooked, cooled, then cut kernels off
1 red pepper, seeded, diced
1 jalapeño, seeded, ribs removed, diced
2/3 cup green onions, sliced
2 cups mild cheddar, shredded
8 oz. sour cream
¾ cup mayo
2 tsp. adobo sauce (from can chipotle peppers, want more heat add 1 chipotle pepper chopped)
½ tsp. coriander
1 ½ tsp. cumin
1 tsp. lime juice
¼ tsp. kosher salt and ground black pepper
2 tbsp. cilantro, chopped

In a large bowl add corn, red pepper, green onions, jalapeno and cheese, toss to combine.
In a small bowl add mayo, sour cream, lime juice, adobo sauce, cumin, coriander, cilantro, salt and pepper, mix well, then add to corn mixture, fully combine and chill for at least one hour or overnight is best as flavors will enhance the dish.
Serve with Tortilla chips.

Mango and Shrimp Salsa

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This recipe is from my Cinco de mayo class, it’s fresh and delicious, great for the summer!!!

1 bag Raw Shrimp 31/40, thawed, peeled, tails off
2 ripe mango, peeled, seeded, cut into ¼-½ inch pieces
2 cups jicama, diced
2 roma tomatoes, diced
2 tbsp. lime juice
4 tbsp. orange juice
1/2 cup cilantro, chopped
1 tsp. sugar
1 jalapeno, seeded and diced
In a bowl add all ingredients except shrimp, and chill for couple hours.  In a medium  sauce pan add water and bring to a boil, once boiling add 2 tbsp. sugar, yes I said sugar, stir to dissolve then add shrimp, cook shrimp just about 30 seconds until shrimp turn opaque, remove shrimp and add to a large bowl with ice and water to stop the cooking.  Drain shrimp, and chop, add to mango mixture, serve or chill until ready to serve.

I made mini tortilla chips for this dish, I took large flour tortillas, a 3.5 – 4 inch round cookie cutter and cut 4 rounds out of each large tortilla.  I then fried them in coconut oil, adding about 1/2 inch of oil to a large skillet, fry flipping them to brown on both sides.  Then place on paper towels and sprinkled them with a little kosher salt.

Everyone loved this recipe, it may take a little time, but its so worth it and everyone will be able to taste the love…

Other suggestions, use boston, bibb lettuce leaves to make a nice wrap, or just serve over a bed of lettuce as a fresh summer salad.
Add diced fresh pineapple as well, leave  out the shrimp, add the pineapple or just with the mango and serve with grill fish or chicken…Enjoy!!!