Mexican Delicacies With Corn

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

There is hardly a more popular product related to Mexico than corn. Grown since the time of the Aztecs and Mayans, corn and corn products have been present and continue to be present invariably on the Mexican table.

The ancient Indian tribes that inhabited the Mexican territories even believed that man was created from corn dough, and the corn it was used not only for culinary purposes but also for religious ceremonies.

Although the Mayans and Aztecs did not know the nutritional content of corn, they were aware that it was a powerful energy source. And this is true. Compared to wheat, corn has a much higher nutritional content and each 100 g of corn contains about 350 kcal. However, due to its low protein content, Mexicans prefer to use it with another traditional Mexican product - beans.

In Mexico corn can be consumed both raw and steamed, boiled, stewed or baked. Unlike Europeans, however, Mexicans use all its parts, including the leaves. They are used to make the traditional Mexican specialty known as tamales, which is a type of tortilla but wrapped in corn leaves.

Maize flour is widely used, which, with the exception of northern Mexico, is preferred to wheat flour. It is also used to make tortillas - Mexican breads. They have become iconic for Mexican cuisine, with an estimated 300 million tortillas consumed daily in this warm American country. If you count correctly, this means that each Mexican has about 3 or even more cakes.

Mexican delicacies with corn are innumerable, and especially interesting are the corn dishes that have been preserved since the time of the Aztecs. If you want to feel today's authentic taste of Mexico, it is best to learn how to make your own tortillas, which you can then fill with any filling you want, without forgetting the hot component. Here's how these indispensable cakes, which form the basis of Mexican cuisine, are made.

Tortias

Necessary products: 150 g of corn flour, 2 pinches of salt, 200 ml of lukewarm water

Method of preparation: The flour is mixed with salt and water is gradually added to them, stirring with a wooden spoon. The dough thus obtained is mixed by hand and left to rest for about 1 hour. Then 8 balls are formed from it, rolled with a rolling pin to the thickness of a sheet of paper and baked on both sides of a grill pan.

More recipes with corn: Meatballs with corn, Corn pie with peppers, Corn tortillas, Soup with corn and chicken, Fried with corn.