Cocktail Recipe: Aztec Fire Elixir by Alex Velez
April 2013 Entry from Alex Velez for The Perfect Purée Flavor Artist Video Contest. Alex is a bartender for 315 Bistro and Luminaria Restaurant & Patio of Inn and Spa at Loretto in Santa Fe, New Mexico.
Recipe details:
Contest details:
Aztec Chocolate Drink: Indulge in Ancient Flavors | Historic Recipes of the World
Travel back in time with us to the era of the Aztecs as we unlock the secrets of their revered Aztec Chocolate Drink. Immerse yourself in the rich history and cultural significance of this indulgent beverage. Join us as we recreate this ancient recipe, combining cocoa, spices, and a touch of sweetness to create a truly divine drink. Get ready to savor the flavors of the past and experience the taste of Aztec tradition.
Unwrapping Aztec Tamales | The Tamale Wars
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Tamale Steamer:
Molcajete:
Stainless Steel Colander:
Calcium Hydroxide:
Tequesquite:
POKEMON: pokemoncenter.com
LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher:
Taco USA by Gustavo Arellano:
Aztec History:
A Short History of America’s ‘Tamale Wars’:
General History of the Things of New Spain by Fray Bernardino de Sahagun -
A Brief History of Tamales with Claudia Alarcon:
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Subtitles: Jose Mendoza
TAMALES
INGREDIENTS
- 4 Cups (600g) dried field corn
- 2 teaspoons (7g) Calcium Hydroxide
- 8-10 Cups (2L water) Water
- A few pieces of Tequesquite dissolved in boiling water
- Corn Husks
- Any cooked filling (Turkey, Papaya, Pumpkin, etc)
METHOD
1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time.
2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa.
4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed.
5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk.
PHOTO CREDITS
Metate and Mano - By Leoboudv - Own work, CC BY-SA 3.0,
#tastinghistory #tamales #aztec
Champurrado (Mexican Hot Chocolate) | Thirsty For...
Find every episode of Thirsty For at
A thick, warm, chocolate-based drink from Mexico that's unlike any hot chocolate you've ever tasted. Grab your molinillos, it's champurrado time! FULL RECIPE BELOW.
New drink recipes air weekly, so make sure you subscribe to Tastemade for this and lots of other great new programming.
Video: High Beam -
Music: Balde Gonzalez - No Me Nieges Amor courtesy of Arhoolie Records
CHAMPURRADO RECIPE:
INGREDIENTS:
- 2 Cinnamon Sticks
- 1 Whole Star Anise
- 1/4 Cup Masa Harnia
- 2 Cups Milk
- Piloncilio, 3 oz finely chopped
- Ibarra Chocolate, 1/2 disk.
DIRECTIONS:
- Bring 3 cups of water to a boil and add cinnamon and star anise.
- Remove from heat and let water steep for 10 minutes.
- Remove cinnamon and star anise from pot and return to low heat.
- Slowly add the masa, 1/3 at a time, until completely dissolved.
- Add piloncilio, Ibarra chocolate, and milk, mixing until dissolved.
- Use a whisk or mlinollo to froth the drink before serving.
- Serve hot and enjoy!
Aztec Sacrifice & Pozole
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
LINKS TO SOURCES**
The Florentine Codex:
America's First Cuisines by Sophie Coe:
Aztec Mythology by Matt Clayton:
Aztec History:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Plaza de la Constitucion: Victormoz, CC BY-SA 4.0 via Wikimedia Commons
Green Pozole: By T.Tseng - Green pozole, dressed, CC BY 2.0,
Red Pozole: By AlejandroLinaresGarcia - Own work, CC BY-SA 4.0,
White Pozole: By Thelmadatter - Own work, CC BY-SA 3.0,
Piedra del Sol: By Juan Carlos Fonseca Mata - Own work, CC BY-SA 4.0,
#tastinghistory #pozole #aztec
Pulque: The Aztec Drink of the Gods
Pulque is an alcoholic drink originally prepared by the Maya and the Aztecs in ancient Mesoamerica. Similar to tequila, it is made from the fermented juice or sap of the maguey plant. In this episode, we explain to you all the benefits of this drink.
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