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Azteca

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Introduction

Dive into the rich flavors of traditional Mexican Aztec cuisine with this authentic “Azteca” recipe. Blending time-honored techniques and ingredients, each dish captures the essence of Mexico’s culinary history.

Tips for this Recipe

To truly embrace Aztec cooking, focus on freshness. Grind your own spices using an electric spice grinder and consider traditional methods like wood-fired cooking to enhance the authenticity of your dishes.

Why you will love this recipe

Experience a taste sensation that transports you back in time. The “Azteca” recipes offer not just meals, but stories on each plate. Discover the vibrant colors, bold flavors, and heartwarming textures synonymous with Mexico’s Aztec legacy.

Ingredients

  • 2/3 cup unsweetened coconut flakes
  • 1/3 cup fine sea salt
  • 5 small hot chiles, such as red jalapeños, cut into long, thin strips
  • 16 ounces distilled or tap water
  • 8 ounces pure vanilla extract

Adviced Equipment

  • Electric Spice Grinder – Essential for grinding fresh spices.
  • Cast Iron Skillet – Versatile for a variety of traditional Mexican dishes.
  • Mole Pot – Perfect for slow-cooking mole sauces and chilies.
  • Tamale Press – A must-have for preparing authentic tamales.

History of the Recipe

The “Azteca” recipes are steeped in a rich culinary history that dates back to the Aztec civilization. These dishes were once prepared using indigenous ingredients and cooking methods, which have been passed down through generations. Each recipe pays homage to the intricate traditions of the ancient Mexican culture.

Fun Facts about this Recipe

Did you know that Aztec cuisine was deeply rooted in agriculture, utilizing ingredients like cornmeal flour (Mezcalillo) and queso blanco? Many traditional recipes involve slow cooking techniques to enhance flavors. Exploring these dishes offers a unique glimpse into the past.

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Azteca

Azteca

amanda

Equipment

  • Electric Spice Grinder - An electric spice grinder can help in freshly preparing a variety of spices commonly used in Mexican cuisine, such as cumin and chili powders.

  • Cast Iron Skillet - A classic piece of cookware with a rich history that resonates with traditional methods used in preparing Mexican cuisine. Ideal for making tortillas, tamales, and frying various dishes.

  • Mole Pot - Similar large-sized pots suitable for cooking mole sauces or chilies at low temperatures over a long period; look for deep, heavy-bottomed pots with tight lids.

  • Cazuela - A traditional Mexican stew pot made from metal, often used to cook soups and stews.

  • Wooden Mortar & Pestle (Boleadoras) - Captures the traditional essence of grinding corn without using actual stone tools.

  • Tamale Press - For making tamales, an essential tool in Mexican cuisine.

  • Tortilla Press - Essential for producing traditional corn or flour tortillas.

  • Queso Blanco (Mexican Cheese) - While not equipment, authentic ingredients like queso blancho used in Aztec-inspired recipes.

  • Charcoal Grill - An authentic charcoal grill offers a traditional way of cooking meats and vegetables for Aztec-inspired dishes, especially those involving barbacoa or smoked flavors.

  • Cornmeal Flour (Mezcalillo) - Authentic cornmeal flour, crucial in preparing masa dough without nixtamalization for Aztec-inspired dishes.

Ingredients

  • 2/3 cup unsweetened coconut flakes

  • 1/3 cup fine sea salt

  • 5 small hot chiles, such as red jalapeños, cut into long, thin strips

  • 16 ounces distilled or tap water

  • 8 ounces pure vanilla extract

  • 8 ounces distilled or tap water

  • Juice of 1 lime

  • 1/4 cup coconut sea salt

  • 2 tablespoons sweetened cocoa powder

  • 2 ounces chile elixir, or more to taste

  • 2 ounces vanilla elixir

  • 2 ounces simple syrup

  • Ice

  • 9 ounces soda water

Instructions

1

Instruction 1

In a food processor, process the coconut flakes and salt until fully combined, about 1 minute—the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
2

Instruction 2

In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
3

Instruction 3

In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half—note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
4

Instruction 4

Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
5

Instruction 5

In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.
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