Tacos

      The most important use of corn is the one that is centuries old. Corn forms masa, the dough for tortillas and their variations and for tamales. Since antiquity, a Mexican table without tortillasis an empty table. According to ancient techniques, dried corn kernels are cooked with water and limestone until the kernel skins are soft. After standing for one day, the kernels are skinned, and the hearts are ground to form masa. Stone mortars and pestles used to do the job. Today, the process is mechanized in all but remote areas.

 

     Despite mechanization, tortillas in Mexico are far from standardized. They are made from white, yellow, blue, or red corn. They may be small -- 2 inches in diameter -- or large -- as wide as 10 inches, as are those sold in the markets of Oaxaca. The best way to use tortillas is in Tacos, here are some delicious Mexican Tacos Recipes