This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site. It is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.
Ingredients
- 1 can (~2 cups) corn
- 1 can (~2 cups) kidney beans
- 1 can (~2 cups) black beans
- ½ onion, finely minced
- 4 cloves garlic, finely minced
- 6 dried pequin chiles, chopped
- Mustard seed, salt, and freshly-ground black pepper, to taste
Procedure
- Mix ingredients in pot.
- Add three cans of water.
- Boil until done.
Notes, tips, and variations
- For a historically accurate version, substitute pinto beans for kidney beans, use Mexican green onions, omit garlic and mustard seed, and substitute powdered chili pepper for black pepper.