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Aztec cuisine was remarkably different from the modern food of Mexico. In this episode, Sohla El-Waylly harnesses those flavors to recreate Aztec tlahcos, which would eventually evolve into the tacos we know and love today. Plus, Sohla tries out an ancient Aztec recipe for xocolatl - a precursor to hot chocolate!
Recipe for Aztec Tlahcos and Xocolatl:
For the Tlahco Filling:
Ingredients:
1lb ground turkey
2 large tomatoes
1 onion
2-4 serrano peppers
2 poblano chilis
1 tablespoon dried epazote
pinch of salt if needed
1. Preheat a clay comal on the stove.
2. Core the tomatoes & peppers. Slice the onion into large chunks.
3. Lay the vegetables on the clay comal. Turn them every so often with tongs until they become soft and charred blacked spots start to form.
4. Once they become soft, chop veggies & add them to a cast iron pan or break them up directly in the pan with a wooden spoon.
5. Bring the cast iron pan filled with veggies up to medium heat. Add the turkey, epazote & salt. Continue cooking & breaking things up until the turkey is cooked through.
For the Tortillas:
Ingredients:
2 cups masa harina
2 cups water
1 teaspoon of salt
1. Mix together salt & masa.
2. Gradually add the water, stirring it in as you add.
3. Once the dough has formed, knead it with your hands for 2-3 minutes until smooth.
4. Cover the dough with a towel & let rest for 10 minutes
5. Use your hands to create balls from the dough. Insert balls into a tortilla press or press with your hands.
6. Put tortillas on the clay comal on medium heat. Cook for about a minute per side flipping it once speckled brown spots appear.
For the Xocolatl:
Ingredients:
2 3/4 cups Water
1 green chile pepper, sliced but with the seeds
1/8 cup of Mexican drinking chocolate or cocoa powder
1/2 a vanilla bean
1. Put the water in a pot with the sliced green chile pepper & bring to a boil. Boil for 5-10 minutes
2. Strain to remove the chile & seeds. Return water to the pot.
3. Remove the inside of the vanilla bean. Stir in the vanilla as you bring it to a boil again.
4. Once boiling, bring down to medium heat & add the drinking chocolate or cocoa powder. Heat & continuously stir for 5 minutes.
5. Let it cool a bit. Get another pot. Pour the chocolate mixture from one pot to the other to create a froth. This should be done from as high as possible.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
histv.co/ancien...
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
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The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
1 окт 2024
