Corn is one of the most familiar of grains on both sides of the US/Mexico border. Although actually a grain, corn is often cooked and eaten as a vegetable as well. Even though corn may hardly be a stranger to those of us in the US, it does not have the importance in American cuisine that it does in Mexican cooking. Used to make flour for tortillas and tamales as well as being an ingredient in salsas, soups and more, corn is something you will find in a great many quick authentic Mexican recipes.
Centuries before the arrival of the conquistadors, corn was a staple of the diet in what is now Mexico. The grain had long been used as the basis for tortillas and tamales as well as being eaten in a large number of other ways. The Spanish gave tortillas the name by which we know them today - the word means "little cakes" and is used to describe omelets in Spain, though the similarities between tortillas and omelets, of course ends there.
Tortillas are well known in the US. Even though flour tortillas are more widely available than are corn tortillas, you can now find corn tortillas at most groceries and these more flavorful tortillas are catching on with the public. It is understandable; if you have ever made tacos using soft, warm corn tortillas, you know that there is no comparison between these and flour tortillas.
Another Mexican recipe, which features corn as the most important ingredient, is the tamale. This classic Mexican comfort food has been around for many centuries and may be served as part of dinner, lunch, or even breakfast! Tamales are made from corn flour dough filled with meats, cheeses, or vegetables and steamed inside of a cornhusk. Somewhat similar to Italian polenta, tamales are even made in sweetened or fruit filled versions, which are great for dessert or breakfast.
Making tamales is a somewhat time-consuming task, but the end result, most would tell you is well worth the effort. If you make your own tamales, be prepared for a few hours of work; and a dish, which is certain to impress your family and friends when served.
Salsa is another place where corn turns up - with surprisingly delicious results. Corn works very well with the hot peppers, herbs, onions, and tomatoes found in many salsas. Salsa with corn and black beans is an especially good combination, which is perfect on your tamales, tacos and of course with tortilla chips.
There are also some Mexican soup recipes, which feature corn. One of the most popular Mexican soups, which showcases corn, is pozole. This is a spicy, delicious soup traditionally made with hominy, pork, and hot peppers. The combination of the corn's earthy sweetness with the meat and the kick of the chilies is a wonderful one and you can easily make a meal from a bowl of this substantial soup.
There are even restaurants, which specialize in pozole; if you live in a larger city with a sizeable Mexican-American population, you may have one near you. This is a Mexican recipe, which is relatively easy to make at home - the next time you want to try making soup, try this delicious recipe, which features corn in a starring role as a change of pace. - 30289
Centuries before the arrival of the conquistadors, corn was a staple of the diet in what is now Mexico. The grain had long been used as the basis for tortillas and tamales as well as being eaten in a large number of other ways. The Spanish gave tortillas the name by which we know them today - the word means "little cakes" and is used to describe omelets in Spain, though the similarities between tortillas and omelets, of course ends there.
Tortillas are well known in the US. Even though flour tortillas are more widely available than are corn tortillas, you can now find corn tortillas at most groceries and these more flavorful tortillas are catching on with the public. It is understandable; if you have ever made tacos using soft, warm corn tortillas, you know that there is no comparison between these and flour tortillas.
Another Mexican recipe, which features corn as the most important ingredient, is the tamale. This classic Mexican comfort food has been around for many centuries and may be served as part of dinner, lunch, or even breakfast! Tamales are made from corn flour dough filled with meats, cheeses, or vegetables and steamed inside of a cornhusk. Somewhat similar to Italian polenta, tamales are even made in sweetened or fruit filled versions, which are great for dessert or breakfast.
Making tamales is a somewhat time-consuming task, but the end result, most would tell you is well worth the effort. If you make your own tamales, be prepared for a few hours of work; and a dish, which is certain to impress your family and friends when served.
Salsa is another place where corn turns up - with surprisingly delicious results. Corn works very well with the hot peppers, herbs, onions, and tomatoes found in many salsas. Salsa with corn and black beans is an especially good combination, which is perfect on your tamales, tacos and of course with tortilla chips.
There are also some Mexican soup recipes, which feature corn. One of the most popular Mexican soups, which showcases corn, is pozole. This is a spicy, delicious soup traditionally made with hominy, pork, and hot peppers. The combination of the corn's earthy sweetness with the meat and the kick of the chilies is a wonderful one and you can easily make a meal from a bowl of this substantial soup.
There are even restaurants, which specialize in pozole; if you live in a larger city with a sizeable Mexican-American population, you may have one near you. This is a Mexican recipe, which is relatively easy to make at home - the next time you want to try making soup, try this delicious recipe, which features corn in a starring role as a change of pace. - 30289
About the Author:
If you have never tasted authentic Mexican food recipes you are in for a real treat when you have a go at some of the tempting dishes at MexicanFoodRecipes.org. Popular authentic Mexican meals include Mexican chicken tortilla soup, quick and spicy pork fajitas, hearty Mexican style casserole and more.
