What is meat?

meat is the spine of Latin American cuisine. It is produced by soaked dried corn field in lime solution and crushing to a fine paste. This paste is used in foods such as tortillas, tamales and sweet fried foods. Variations have been made throughout Latin America for tens of thousands of years and food is still produced by modern inhabitants. The formation of meat is relatively easy at home and the use of fresh dramatically changes the taste of Latin American food cooked at home. This process also releases important diet minerals and nutrients, making the end food product more nutritious to eat. The development of this food in Latin American cultures has ensured that the original people have access to a balanced and healthy diet. Many of these stores also sell Harina meat, dried version that can be rehydrated and used as fresh. Many chefs believe that fresh meat has an excellent taste and texture, but it will be dried in a pinch. Especially when someone first learns how to cook Latin American food can bI can with this version with a useful shortcut.

For meat production, dried corn is rinsed, while the lime mixture is brought to a boil in a non -corrosive pan. The type of lime used is calcium or mushing lime hydroxide. Latin American people sometimes call it "cal". The dried corn is added to the lime mixture and cooks for five to 15 minutes, depending on how the meat is used. Then the mixture is removed from the fire and is left to soak for two to 24 hours.

After soaking, the corn mixture is carefully flushed with cold running water to remove all lime. The remaining lime will cause the mixture to be random, resulting in an acidic aroma and an unpleasant taste. At this stage of the mixture is known as Nixmatal. Nixmatal is grounded, either manually or by means of an electric grinder. For things like tortillas, it must be very fine while Tamales are made with a looser grain. After grinding there is a fleshAven to use. It may also be again dry and die.