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Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine used commonly to make tortillas. [4] Blue corn contains anthocyanins, which give the corn its blue color.
Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize).
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Southwestern food staples like chile, blue corn and pumpkins make for a bountiful New Mexico Thanksgiving meal.
Air Fryer Buttermilk Onion Rings. Cornstarch and seltzer combine with buttermilk to keep the batter light, while the fine cornmeal and paprika give each bite a little more crunch and flavor that ...
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Europeans introduced wheat and its cultivation to the American continent, and it remains the source for wheat flour tortillas. Wheat flour tortillas originated in the northern region of Mexico. Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients.
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