Aztec Colache Recipes

NEW MEXICAN COLACHE

Steps:

• Preheat oven to 350°; grease a 2 quart casserole; set aside.
• In a large heavy pot, heat the oil over medium heat; add in onions and garlic; stir until golden, about 4 minutes.
• Add in squash, green beans, and jalapeno; stir 2 minutes.
• Add in tomatoes and broth; season with salt and pepper; bring to a low simmer; cook for 10 minutes.
• Add in corn; stir well.
• Scrape mixture into the prepared casserole; sprinkle with cheese evenly over the top; bake until golden, about 30 minutes.

COLACHE

Steps:

• Heat butter in saute pan.
• Stir in onion and cook until limp.
• Add other vegetables.
• Add salt and pepper.
• Cover and cook over low heat for 30-40 minutes, stirring occasionally.

COLACHE (MEXICAN ZUCCHINI SIDE DISH)

Steps:

• Place olive oil and garlic over medium heat in a pan.
• Sautee until garlic cloves turn lightly brown. Add diced zucchini and onion, sautee until zucchini obtains a transparent appearance.
• Add water, chopped cilantro, salt and pepper to taste. Cover, reduce heat and cook for five minutes.

XOCOLATL (AZTEC CHOCOLATE)

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.