- The 7 most relevant pre-Hispanic recipes with corn
- 1- Tortillas
- 2- Tamales
- 3- Corundas
- 4- Atole of corn dough
- 5- Champurrado
- 6- Tlacoyos
- 7- Tejate
- 8- Pozole
- References
Pre- Hispanic recipes that use corn are abundant in Central America. In this region, corn is one of the most abundant vegetables; therefore, it became part of the daily diet of the American ancestors.
Like the potato, it is typical of the American continent. It was domesticated approximately 5000 years ago.
Corn is estimated to have existed in the wild for more than 10,000 years. With the sowing cycles, man has managed to generate fruits even more convenient for consumption.
For the ancient inhabitants of Central America, corn was a sacred fruit. There are even religious myths that indicate that it is part of the origin of man. For this reason it is generally linked to religious cults.
The 7 most relevant pre-Hispanic recipes with corn
1- Tortillas
The word tortilla comes from the Nahuatl word tlaxcalli. It is of aboriginal tradition, which makes it one of the oldest foods that is recorded in Mexico.
They are thin, circular corn dough loaves. They are cooked on the grill and are usually made with unrefined corn flour.
2- Tamales
The tamale is one of the most common foods in all of Mexico and part of Central America. Each region has shaped them according to their tastes and typical ingredients.
They all coincide in being corn masses stuffed with stews and wrapped in corn husks. They are cooked in boiling water and eaten with cheese or butter.
3- Corundas
They are a type of triangular tamale. Archaeological evidence places them in pre-Hispanic Michoacán.
The dough of the corundas also has butter. They are served with red or green sauces.
4- Atole of corn dough
This is a thick drink that is made from corn dough. It consists of cooking corn flour very diluted in water or milk, to suit the consumer.
Fruits are also added to vary its flavor. It is taken as a basic food or to give warmth on very cold nights.
5- Champurrado
The recipe has variations, but all agree that it is a drink based on atole of corn to which cocoa is added.
The Aztecs revered cocoa and considered chocolate the drink of the gods. This drink was used by them in sacred rituals and as an offering.
6- Tlacoyos
Its name comes from the word nahualt tlaoyo. They are dough tortillas with an oval and thick shape.
They are filled with a stew made from grains and vegetables. Sometimes cheese or cottage cheese is added. They are cooked with this filling, and on top they are placed cheese, chili with sauce and onion.
7- Tejate
It is a typical cold drink from Oaxaca. It is made from corn flour and cocoa. It differs from champurrado because it is eaten cold and its consistency is more liquid.
To prepare it, the roasted corn seeds, the cocoa seed and flower, and mamey seeds are finely ground.
This paste is mixed with cold water and stirred until a pasty foam forms on top.
8- Pozole
Pozole is a meat and vegetable based broth. The meat is cooked in water with spices; later this broth is used to cook the vegetables.
The broth is reduced and served in soup cups. Shredded meat is placed on the vegetables.
This dish has a dark past. It originally contained human flesh, since it was used as an offering to the gods.
References
- Corn, the heart of Mexico. (2017) mexican-authentic-recipes.com
- Recipes with corn. (2017) allrecipes.com.mx
- Recipes with corn. (2017) mytastemx.com
- Pre-hypnic recipes with corn. kitchen.facilisimo.com
- Meet these 7 pre-hypnic foods made with corn. cocinadelirante.com