Sohla Cooks 3000-Year-Old Tamales for the Holidays | Ancient Recipes With Sohla
It's holiday season in the Ancient Recipes kitchen, so Sohla creates a holiday staple with truly ancient origins - tamales!
THE RECIPE
Masa Dough Recipe:
- 1 pound fresh masa
- ½ teaspoon kosher salt
- Dried corn husks
1. Beat together fresh masa and kosher salt with 1 tablespoon of water at a time until spreadable.
Mayan Iguana Filling Recipe:
- 4 dried guajillo chilies
- 2 dried chipotle chilies
- ½ pound tomatillos
- 1 medium onion, peeled and cut into quarters
- 1 pound boneless iguana meat
- 1 tablespoon dried epazote
- 1 ½ teaspoons kosher salt
1. Use scissors to trim the stems off the guajillo and chipotles chilies and cut open. Remove the seeds.
2. In a dry skillet or comal, toast the chiles until fragrant and darkened.
3. Cover with warm water and soak at least 1 hour and up to overnight.
4. In a dry skillet or comal over medium-high heat, char the tomatillos and onion until blackened all around.
5. Add the tomatillos and onion to a molcajete or blender. Drain the chiles and add them in as well. Crush them all together in the molcajete adding water as you go to bring them together. Or if using a blender, add just enough water to cover and blend until smooth.
6. In a medium saucepan or dutch oven, add the iguana meat, chili puree, epazote, salt, and enough water to almost cover the meat (add water if needed, the puree might be enough liquid). Cover and bring to a simmer.
7. Reduce heat to maintain a gentle simmer, and cook uncovered until the iguana is tender.
8. Using two forks, shred the iguana meat into small pieces.
Aztec Guava Filling Recipe:
- 1 pound guavas, roughly chopped
- 2 dried chipotle chilies
- 1 teaspoon coriander seeds
- One 3-inch cinnamon stick
- ½ teaspoon kosher salt
1. Combine the guavas, chipotles, coriander, cinnamon, and salt in medium saucepan and add enough water to come halfway up the fruit.
2. Bring to a boil, then reduce heat to a simmer. Cook gently, breaking up the fruit with a wooden spoon, until the fruit is totally tender and jammy, about 1 hour.
3. Pass the mixture through a colander or food mill to remove the seeds and spices.
Assembling & cooking the tamales:
- Corn husks
1. Soak the corn husks overnight.
2. Spread the masa evenly on the husk creating a thin layer.
3. Add in a spoonful or two of either filling.
4. Roll the tamale onto itself either in the traditional tamale shape or in the historical ball shape. Tie it together to keep its shape
5. Place a layer of medium sized rocks at the bottom of a large stock pot. Add enough water to come up about halfway on the rocks.
6. Place soaked corn husks on top of the rocks.
7. Add the tamales on top of that, being careful not to have any filling spill out.
8. Steam the tamales until the masa is tender and done
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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
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Delia Lubin
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Aaron Mackof
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
How The ancient Mayans Influenced so many foods we love today. #shorts
Although many of the traditions and customs that belonged to the ancient Mayan society remain unknown, there were portions of their culture that were chronicled, and one important part that is still alive and well today is the foods they dined upon. Several of the staple foods in their diet are still consumed regularly in countries like Mexico where the Maya at one time ruled large regions. While the foods may have ancient roots, the scrumptious foods that are listed below are as relevant as ever. The ancient Maya discovered these foods hundreds of years ago, yet these foods are still found in many home kitchens, not to mention restaurants, today.
Within the Mayan culture, tamales are one of the most beloved foods in the diet. Made with corn masa that envelops tasty filling options such as cheese and chilis, pork or chicken, they are then wrapped up in corn husks or banana leaves and steamed. Once they are done, tamales are unwrapped and eaten, typically with a hearty portion of freshly made salsa on top. Tamales are sometimes also made with sweet fillings like fruit or sweet corn. The Maya have been making and enjoying tamales as part of festivals and celebrations for many centuries, and they are still a favorite treat in Mexico during the holiday season (even though they are made all year long).
Simple yet delicious handmade corn tortillas, which are made with ground corn masa and cooked on a wood-fired oven or a traditional comal, have been a diet staple for centuries for the indigenous Maya. Corn tortillas make a hearty addition to meals ranging from roasted meats and vegetables to basic rice and beans. Fresh handmade tortillas are still in high demand in modern times because they are a delectable part of foods such as enchiladas and tacos, and are even sometimes enjoyed with nothing but fresh salsa.
Maya Tries Making Tamales
Pocha Concha Kitchen is BACK!!! This time Maya tries making her grandfather's famous tamales! Will she understand the recipe and make the masa float tam-BIEN? Or will they turn out ta-MAL??
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Homemade Tamales Around Latin America
Homemade Tamales are SO delicious! Did you know all these different varieties from around Latin America? We may need a part 2 and 3!
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