7 junio, 2024

18 pre-Hispanic recipes with corn (ingredients and recipe)

The prehispanic recipes with corn they are still used today in many parts of Latin America, especially in Mesoamerica, where corn continues to be one of the mainstays of the diet.

For the ancient inhabitants of Mesoamerica, corn was not only used as a source of food, but it was considered a deity, and it was also used as decoration on clothing and necklaces.

But corn is not only useful because it is cheap or because of the great variety of dishes that we can make with it, but also because of its health benefits. It is known to reduce the risk of anemia as it is rich in vitamin B12, folic acid and iron.

It also increases energy levels, lowers bad cholesterol levels, improves skin condition, and can even help you lose weight. According to nutritionists, a cup of raw corn contains 125 calories, 27 grams of carbohydrates, 4 grams of protein, 9 grams of sugar, 2 grams of fat, and 75 milligrams of iron.

List of pre-Hispanic recipes with corn


The tortilla, tlaxcalli In the Nahuatl language, it is one of the most representative foods of Mexican culture, and it is used to prepare different traditional dishes such as enchiladas, quesadillas and tortilla chips, among others.

Basically, the tortilla is a thin disk of corn dough made with water, corn and salt, cooked on a griddle over low heat.


1 cup cornmeal ¾ cup warm water ¼ teaspoon salt


In an empty bowl, put the cornmeal, salt, and warm water, and mix with your hands until you get a smooth, moist dough. Then, cut small pieces of it and make balls until it runs out. Using a tortilla press and plastic, gently press each ball. Remove the tortilla, putting it to heat on the griddle. When the tortilla is ready, remove it from the griddle and place it on a plate, covering it with a cloth. Repeat this procedure with each ball of dough.


Atole is a traditional Mexican drink whose origin dates back to the time of the Aztecs, before the arrival of the Spanish. Today, it is still used, especially for the celebration of the Day of the Dead.


15 ears of white or yellow corn 2 liters of water 1 cinnamon stick 2 tablespoons of sugar Salt to taste


Boil a liter of water and place five ears of corn, two tablespoons of sugar and one of salt. Once the corn is cooked, remove it, shell it and keep the water. Shell the ten remaining corn and blend its grains in ½ liter of water. Strain and pour said colada into the water from the previously boiled corn, adding ½ more liter of water. The solid waste from the laundry is thrown away. Cook everything for 10 minutes, and add a cinnamon stick and salt to taste. Serve hot in a cup.


Champurrado is a drink, derived from atole, in which cocoa is used as a natural sweetener.

Generally, it is usually prepared in the winter times, since it is a drink that is consumed hot.


8 cups of water ½ cup of sugar 1 cinnamon stick 185 grams of Mexican chocolate ¾ cup of cornmeal


In a large saucepan, place six cups of water, a cinnamon stick, and ½ cup of sugar. Heat the water until it boils, then reduce the heat to a minimum and leave it for approximately five minutes, until the sugar dissolves. Add the 185 grams of Mexican chocolate and stir periodically until dissolved. In another container, place two cups of water and the ¾ cup of cornmeal, and beat until everything is mixed and smooth. Once the chocolate has dissolved, pour the mixture in slowly and stir continuously so that lumps do not form. When all the mass has been added, raise the heat to a boil, then reduce it again. Stir the mixture constantly, over low heat, until it thickens, and cook for another five minutes. Turn off the heat and serve hot.


The tamale recipe is one of the most traditional of pre-Columbian American cultures, different types being found throughout Latin America. It is a cooked corn dough, wrapped in a leaf.

Although its origin has not yet been determined, since most American cultures make it, many suggest that the ancient settlers of the Mexican lands were the ones who began to make them, since corn comes from that region.


1 kg of cornmeal 1 tablespoon of baking powder 1 ½ cups of butter ½ cup of chicken broth 10 tomato peels 2 tablespoons of aniseed Washed corn husks Salt


Place 2 cups of water, 10 tomato peels and 2 tablespoons of aniseed in a pot and heat until boiling. When the water boils, strain, separating the shells from the liquid. Put in another container a kilogram of cornmeal, a tablespoon of baking powder and salt to taste. Pour 1 ½ cups of semi-melted butter into the cornmeal container. Then, begin to knead, slowly adding the strained liquid of chicken broth obtained previously. Continue kneading until you get a uniform consistency. The dough is ready when a ball of it can float in the water without falling apart. Wash the corn husks well and leave them to soak for an hour. Then, take them out and drain them well. Take a corn husk, on the concave side, and put a portion of dough, to which you can add red and green mole, picadillo, or slices of cheese. Then fold the sheet and wrap. Once wrapped, put it in the pot or steamer where they will be cooked. Finally, repeat the process until the dough is used up. Steam cooking time is about an hour.


The corunda is similar to the tamale, but smaller, and they are triangular in shape or even with more points.

Its origin comes from the Michoacán region, where the Purépecha community lived, who called it “kúrhaunda”.


1 kg of corn dough ½ cup of lukewarm water 1 teaspoon of salt 250 g of lard 1 pinch of baking soda 30 leaves of corn cane 1 ½ cups of crumbled fresh cheese 1 teaspoon of baking powder


In a container, place the corn dough, the baking soda, the lard, the baking powder, salt to taste, the crumbled fresh cheese, and the lukewarm water. Then beat until you get a homogeneous mass without lumps. In a tamale pot place water and preheat. Then, cover the bottom of the pot with corn stalk husks. Place a corn husk on a flat surface and put a portion of dough, 7 centimeters from the bottom end. Fold the bottom end of the corn husk over the dough, forming a triangle, and continue folding the triangle of dough over the entire husk, without losing the shape. Finally, hit the points of the triangle against the table, to obtain a seven-sided corunda. Repeat the process until you run out of dough. Once ready, put the corundas in the tamale pot and cover them with corn cane leaves. Let cook for approximately one hour and remove the corundas.


Tejate is a drink that is drunk cold, originally from the Oaxaca region, where the ancient settlers prepared it especially for their sowing and harvest rites.

For its preparation, corn, mamey almonds, cocoa and cocoa beans, among others, are used.


1 kg of corn 1 kg of ash 70 grams of shelled white cocoa 50 grams of coroso 3 mamey bones ¼ cup of cocoa flower Sugar


The corn and ash are left to soak for a day. Then they are taken out and ground. Apart, the coroso, the cacao, the cacao flower and the mamey bones are roasted, and then they are all ground together. The two grindings are mixed and placed together in a clay pot. Then, little by little, add cold water and beat with your hands, making as much foam as possible. Set aside the foam and add sugar to taste. Finally, the liquid and foam are mixed and served to consume.


The pozole is a broth prepared with a type of corn grain called cacahuazintlemeat and vegetables, among others.

In its origins it is believed that human meat was used for its preparation, and it was consumed in religious rituals.


1 kg of corn cacahuacintle
2 liters of water 1 whole head of garlic 6 grains of pepper 1 white onion 2 liters of chicken or beef broth, seasoned 1 sprig of colored herbs 1 pinch of cumin 2 cloves 2 kg of mixed pork, cut into pieces 1 kg of shredded chicken breast Grain salt


Place the corn, onion, garlic, spices, and herbs in a bag of sky blanket, and boil in water until the bag opens. Add chicken or beef broth and pork, seasoning with salt. Cook until the meat is ready. Remove the meat, cut it into pieces and put it back in the pot, adding the shredded chicken breast. Remove the head of garlic, onion, herbs and peppercorns, and serve.


The tlacoyos are a type of empanada, usually made with blue corn and filled with beans, peas or broad beans, among others.

In pre-Hispanic times they were consumed as a snack.


1 kg of nixtamalized corn dough 1 kg of black beans cooked with a teaspoon of tequesquite 5 serrano chilies 2 tablespoons of oil 300 gr of grated fresh cheese Red sauce Salt


Grind the beans together with the serrano chiles and fry them in oil until they are like a puree. Make balls with the corn dough and place a spoonful of the bean and chile puree in the center. Fold the ends of the tortilla towards the center, forming an oval and surrounding the filling. On a preheated griddle or griddle, cook the tlacoyo until golden brown and remove. Add the dressing to taste and serve.


The gorditas are similar to tortillas, although a little thicker, and are generally filled with beans or pork rinds, among others.


1 kg of corn dough for tortillas 250 gr of thin pork rinds 1 chopped onion Vegetable oil 1 cup of hot sauce 1 cup of cream Salt


Crush the chicharrón and mix it with the corn dough. Add salt to taste. To make the dough homogeneous, you can add a little water. Take portions and give it the shape of a disk. Fry the gorditas, over medium heat, on a griddle with vegetable oil until they are golden on the outside. Remove and serve.


Chicha is a drink made from corn ferment, whose origin comes from the ancient inhabitants of Peru.

In general, chicha is a drink that contains alcohol, although there are some that do not.


1 kg of barley 1 ½ kg of jora corn 10 liters of water 1 tablespoon of cloves Sugar


Toast the jora corn and barley in a pan. Place the barley, corn and cloves in a pot with 5 liters of water over high heat. Stir constantly. When half the water in the pot has evaporated, add another 5 liters and leave it for another hour and a half. Then remove from heat…

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