1 Bag of Chocolate Chips
1 Can of Condensed Milk
2 Tablespoons of Mayan Spice Blend*
( See Recipe for Details)
Condiments for Coating:
Use 1 cup of Cocoa Powder, and Nuts
Nuts can be anything Sesame Seeds to Almonds, Pistachios
1.Melt 1 Bag of Semi- Sweet Chocolate Chips over Bain Marie ( Water Bath)
2.Add 1 Cup of Condensed Milk mix until smooth and creamy
3.Set aside and Let cool.
4.When the chocolate mixture is room temperature,Put in Fridge in large 8 x 10 baking dish for 1 hour minimum.
5.Take out fridge and with gloves, roll Chocolate into Mini Balls the size of a small ball
7.Get Large Plate and spread with nut mixture
8. Get Chocolate Balls and swirl in mixture
9.put on Clean Plate
10.Put in Gift Boxes or store in fridge with a lid. They should keep for up to 1 week.
Your Truffles are ready now and make excellent gifts or treats to keep in fridge and pop in your mouth.
You can make all kinds of Truffles and get really creative. More later on this in Sabrina’s Latin Kitchen.
12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups low-salt chicken broth
4 large plum tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
1 cup frozen peas
View Step-by-Step Directions
Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
Test-kitchen tip: If you can’t find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.
6 Ancho Chile Pods
6 guajillo chili pods
6 arbol chili pods
½ cup raisins
8 garlic cloves
1 medium white onion – peeled and quartered
3 medium plum tomato
3 to 4 medium tomatillo
1 inch piece cinnamon stick
1/8th tsp. anise seeds
1/8th tsp. coriander seeds
1 TBS sesame seeds
1 tsp. dried oregano
½ tsp. dried thyme
1 TBS vegetable shortening or lard
½ cup raw almonds
½ cup walnuts
¼ cup raw peanuts
1 corn tortilla
½ cup soaking liquid
2 cups chicken stock
5.5 oz. Mexican drinking chocolate (1 round tablet) or 2 oz. bittersweet chocolate
Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.
While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.
Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes until fragrant, stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder. Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients,except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well. Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.
Note* You can keep this sauce for up to 6 months in the freezer.
3-4 tsps Mayan Spice Blend ( see Recipe from Previous Post)
2 cold large eggs or 3 Medium Eggs
1/2 c. all-purpose flour
2/3 c. chocolate chips
Heat the oven to 325F, and line an 8-inch square baking pan with tin foil, leaving an overhang on opposite sides, so you can take the brownies out of the pan more easily when you’re done.
Combine the butter, sugar, cocoa, and Mayan Spice Blend and salt in a medium heat-proof bowl, and set it into a skillet of simmering water or double boiler. Do not allow water to touch base of pan. Stir it occasionally, and let it sit in its hot water bath until the butter melts and everything is mixed together well. The recipe says to keep heating it until it’s almost too hot to touch, then cool it off until its warm.
Stir in the vanilla extract, stir in the eggs, one at a time, vigorously. Once the batter is smooth, shiny, and creamy looking, add in the flour.
Mix it all up until the flour disappears into the batter, add in the chocolate chips, and spread the sumptuous thick brownie batter into the pan.
Bake the brownies for about 20-30 minutes, depending on your oven, until a toothpick in the middle comes out clean. Let them cool completely in the pan, and when they’re cooled off, pull the brownies out with the tin foil and cut them on a cutting board.
To Make Mayan Spice Blend, you will need authentic spices, a molcajete, a 4oz Ball Jar with a lid.
Here are the spices you will need, since people’s tastes vary, you can add more or less, Cayenne Pepper to your liking. Cayenne Pepper has Capsaicin which has many medicinal properties, it helps circulation, cardiovascular function, and has even been told to relief people when they are having a heart attack.
3 Tblspn. Cinnamon
1 1/2 Tspn. of Anise
1 1/2 Tspns of Allspice
1 1/2 Tspns of Nutmeg ( optional, since Allspice has Nutmeg)
1 Tspn Clove
1 Tspn of Cayenne
I always try to try a little bit on my hand, you will feel a sweetness and then the biting sting of the Cayenne on the back of your tongue.
This Spice Blend can be prepared in advance for when you want to add it to Mayan Hot Chocolate, Mayan Truffles, Mayan Brownies. For Mayan Spice Brownies, stay tuned. I will be posting something soon!
In Mexican ancient civilizations, before the Spanish conquistadors imported chocolate to Spain and added sugar, the ancient Mayans and Aztecs drank the bitter cacao
(“Ka-Kow”) mixing it with wine, and adding spices: vanilla bean, cinnamon stick, and chile. Remember when Juliet Binoche adds chiles to her chocolate in the movie Chocolat ? Well, you don’t have to be a movie star or an Aztec Emperor to make your own Mayan Hot Chocolate with this ancient recipe of chile-infused milk, cinnamon, nuts and vanilla. This is an excellent drink when the weather is cold or to treat yourself after a long days work, surely, it will warm you up and soothe your soul.
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups whole or lowfat, or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4″pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
In a large saucepan over medium-high heat, heat water to boiling; add chile pepper. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused* water, a little at a time, tasting to make sure the flavor isn’t too strong. If chocolate is too thick, thin with a little more milk. Serve in small cups and offer ground almonds, hazelnuts and sesame seeds and whipped cream.
*Chile can be infused in Milk instead of water