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They can be made like pancakes of fresh corn dough, [1] or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare , like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
To prepare guanime dough (masa) dry corn kernels must be boiled until soft and left over night in water. Once the corn has softened even more it is then mashed with salt, lard, broth and coconut milk until it resembles a dough similar to bread.
Remove the husks and silk from the corn, then toss the corn into the boiling water, allowing the water to return to a boil before cooking for an additional 2 minutes.
(The sweet and juicy corn kernels can even be eaten raw!) Once the water has returned to a boil, set your timer to four minutes. Once done, the kernels should be tender but still crunchy.
You want to get the corn at its freshest moment to retain the milky juices in the kernels. Once you know, boiling and cooking corn on the cob is the easy part. Related: Best Recipes with Frozen Corn
The kernels are then washed and boiled until very soft. They are then placed into a bowl and topped with grated coconut, butter (or margarine), and sugar to taste. [2] [3] [4] Modern variants of the dish typically use canned Mexican hominy to skip the soaking process, [5] [6] but boiled young corn kernels may also be used.
The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. [7] [8] Steel-ground yellow cornmeal, which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It will remain fresh for about a year if stored in an airtight container in a cool, dry place. [9 ...
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