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The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour.
Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called masarepa, masa de arepa, masa al instante, or harina precocida. The most popular brand names of maize flour are Harina PAN and Harina Juana ...
In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour [citation needed] Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S. as 'Canadian bacon' As a release agent to prevent breads and pizza from sticking to their pans when baking [citation needed] As grits ...
This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish. View Recipe
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Baked and steamed breads and cakes can be made using corn, often as a flour. Arepa – Ground maize flatbread; Bollo – Latin-American corn bun; Broa – Type of bread; Cachapa – Corn pancake from Venezuela; Chipa guasu – Paraguayan savory corn cake; Corn cookie – Baked good made from corn, often sweet; Corn tortilla – Unleavened ...
Maize flour or corn flour is a flour ground from dried maize (corn). [1] [2] It is a common staple food, and is ground to coarse, medium, and fine consistencies.