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Sohla’s Aztec Taco Tuesday (with Hot Chocolate!) | Ancient Recipes With Sohla | History
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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.
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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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
#Sohlas #Aztec #Taco #Tuesday #Hot #Chocolate #Ancient #Recipes #Sohla #History
Have you shared any of the first recipes of Churchill downs and the reason for these recipes
until you did use ground beef, i did believe you really know how the aztecs make tacos.……so you did get one dislike for lier😄
Onions are not native to the Americas either
Craziest white lady I’ve ever seen😅
Central America?… really? Onion was brought by the Spanish as well. Incas didn’t know the nixtamalization process, it was exclusive to Mesoamerican cultures. They wouldn’t even have the tortilla press, it is a colonial invention. Tortillas were made by hand as it is still done in many parts of Mexico. Why wasn’t there an avocado? It was a staple back then.. I can see quite a few inaccuracies.
flip with your fingers! lol that’s how you know you’re mexican
Who puts cheese on their tacos? Un taco de frijoles maybe but never in tacos, well at least I don’t.
I thought MASA stood for the Mexican Aeronautics and Space Administration. If it doesn’t, it should. It sounds really cool.
Omg why am I just finding this
I find it REALLY hard to believe that anyone would try to sexually harass this lady. 😅
Liked for tge years of the word tepid.
creo que los aztecas no tenian moledoras de carne
Yo you gotta flipem with your hand!! Idk if im dumb or just a custom to just using my hands cuz I’ve never even thought of using something else to flipem haha 😂😂
Grandma taught me cut the root side first of the onion and then no cry!!! It works. drizzle some chocolate on taco!
Anyone else yelling to peal the chili and tomatoes skin…? 🍅 🌶
Next time use jalapeños
Loved your video but, i have to say, ancient recipes from Americas din t have Onions family product, before Columbu arrived there ???…like Europe didn t have tomatos, potatos and so one before the Europeans, Portuguese arrived there ???
You did a great job, and this is very important information. Turkey meat and griling is all I crave.
I wonder though about the fat aspect…if maybe they did use more than what is currently thought of. They did eat duck which has a great fat layer (not like domesticated of course). So maybe a little fat here and there?
Poblanos are not spicy, whether the seeds are left in or not. Whenever I make chiles rellenos, I leave the seeds and they aren’t ever spicy.
Cook the tortilla one side, flip it and cook that side, then flip again and press the middle with your hand. It should puff up well. That’s when its really ready. but I get lazy myself making them.😅😅
I’m confused. You can buy cacao nibs, which are crushed cacao beans that were fermented. You could grind them with a metate, or even just buy unsweetened Mexican chocolate. Its not that hard to find. The chocolate will have the fats in it and cacao butter, but cacao powder won’t. 🤔
Amazing chef Sohal , it would be fantastic to open up restaurants taste from all over the world tasty flavors .👀♥️💯👨🍳👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I find it weird that others in the conments say the Aztecs had no onions. And that onions aren’t native to the Americas.
The Aztecs did have onions mostly native strains called kunth’s onion. In the Aztec nahuatl language the name for onions was xonacatl. Various native American tribes in the north also harvested and used wild onions. I’ve also seen them as well growing in my area.
HEY CHICA, AVOCADOS ARE FROM MEXICO SO YOU SHOPULD OF ADDED THEM !
Where did Sohla’s get that green sweater?
You’re supposed to use flesh from a human infant.
When I saw onions on the video I got a little confused, so I did a quick Google search and found out that not only my initial assessment that common onions weren’t available do the Aztecs was true (common onions are native to Central Asia) but also that they probably had access to another species of onion that is native to the North America region. This world is so weird.
Provide the source of your recipe, or it is bogus. I have read the oldest mention of tacos/tlachos (DeSahagun) and it is extremely vague, with very little in specificity.
I really liked the spontaneity in this one… maybe I get the show a bit more now.
No mija no sirves para esto al chile
Fun. Thanks
I can’t imagine a single Aztec having one day of stuffiness in their nose or sinuses.
This is still one of my favorite recipes. I’ve made it at least 4–5 times.
Did the Aztecs used ground turkey? The thing about nixmalizing, is it seems to be to break down phytic acid — usually an anti-nutrient. Simmering it for a few hours isn’t the way to break it down. Traditionally, it was important to let it soak overnight. I came across a research paper that said 60% of the phytic acid was broken down when garbanzo beans were cooked for three hours at 140 degrees Fahrenheit.
What knives do you think would they have used for this dish originally?
I love molinillos and I make my hot chocolate with one, the wooden rings spin around the wooden stick while you rub the stick in your hands and it churns the hot chocolate. So cool.
Onions are not original to the Americas.
“La venganza de Moctezuma” with the chocolate 🌶🌶🌶🌶🌶
Cute how you think you are making pre hispanic Mexican food. You could learn from the current Natives who still make pre hispanic foods. But go ahead and get your information from a European from history who has no experience. LOL!!!
The tomatoes did not get charred because these were not the right tomatoes. They need to be the small, elongated ones that are more acidic.
Maybe less jalapeño peppers will make it taste better. Instead of 4 use 1 or 2 or 1/2 to start out with. I’ve never tried chocolate this way, but I think I’ll give it a try.
Make some sasporrela, even my auto correct can’t help and I have no idea how to spell it.