We’ve all had our share of tamales, tortillas, and tacos. But what about other Mexican dishes? When you’re tired of the same old food every day, here are some delicious recipes that will spice up your life! Corn flour is a great substitute for wheat flour in these traditional recipes to give it a more authentic feel. Plus, there’s no need to buy expensive products from specialty stores when you can use corn flour in Latin grocery stores. Here are 4 easy-to-make Latin dishes using corn flour:
The history of corn flour
Latin America is known for its humid and warm climate, perfect for corn cultivation. Corn has been a staple food of the Mesoamerican diet for over 7,000 years. People began to create new recipes with maize-based ingredients, such as tortillas and tamales, which slowly spread throughout Mexico and Latin America.
Although many people enjoy eating the traditional Latin American wide selection dishes, corn flour is gaining popularity as a substitute for wheat flour. Because it contains no gluten, the product is especially beneficial to people with celiac disease or other health issues that prevent them from eating foods with gluten.
Corn flour is a versatile ingredient in Mexican cooking
Wheat flour is easily found in any grocery store, even in south Florida is easy to find. However, many grocery stores in America and Canada often do not carry or simply sell corn flour. In Mexico, corn flour is a common ingredient used in making tortillas, tamales, soups, tostadas, and other dishes.
Corn flour has the same amount of carbohydrates as wheat flour but is often more filling than wheat since its flavor is richer and stronger than that of regular white flour.
One of the most popular uses for corn flour is to make tortillas
It takes less time to make tortillas out of corn flour than it does when using wheat flour. If you are cooking for a group, this substitution will also help save time.
The taste of tortillas made with corn flour is often savory and more flavorful than those made with regular wheat flour, the best food should always be made with the best ingredients. That`s why you need to go to a Latin grocery store to buy corn flour. A Latin supermarket will offer a large variety of products ideal for Latin cuisine, including corn flour.
They are delicious with salsa or guacamole
There are many reasons to eat tortillas, one of them is when they’re served warm with your favorite salsa or guacamole. If you like corn tortillas but aren’t sure where to buy them near you in south Florida, add corn flour to your groceries list and go to a Latin American supermarket.
- 2 cups of corn flour
- 1.5 cups of warm water
- 1/2 teaspoon salt
- In a mixing bowl, add 2 cups of corn flour and 1/2 teaspoon salt.
- Stir in one cup of warm water until all of the water has been absorbed.
- Start by adding the remaining warm water bit by bit, alternating with mixing periods, and continue stirring.
- The objective is to keep adding water until the flour particles combine into a dough. You may now pick it up with your hands and knead it together after that.
- Now, break down the dough into golf ball-sized pieces and roll them between your palms to form a smooth sphere. The tortillas will be around 4 inches in diameter after this step.
- You’ll need something on either side of the dough ball to keep it from sticking when you flatten it. Plastic wrap is fine, but I’ve discovered that a single Ziploc bag cut in half works best.
- After you’ve flattened it, the plastic should peel off without any difficulty. If it’s refusing to budge, there’s probably too much water in the mix.
- Finally, cook them for about a minute on each side, or until brown spots appear on the underside.
If you’re interested in trying out other recipes that use corn flour as an ingredient, then here’s a list of our favorite recipes
- 2 cups corn flour
- 1/2 cup whipped butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/3 cup water
- Preheat the oven to 350 degrees. The parchment paper should be used as a baking sheet.
- Combine all of the ingredients together by hand or with an electric mixer until the dough forms.
- The dough should be thick (similar to playdough), yet not dry and crumbly. If the dough is too fluffy to work with, add a few extra drops of water until it can be handled.
- Make golf ball-sized balls of dough. Arrange the dough circles on a prepared baking sheet.
- Flatten dough balls only enough that they are flat. To get a softer, cake-like texture, do not flatten the balls as much.
- Bake for 16 to 20 minutes, or until the bottoms are golden brown. Bake for an additional 2 to 3 minutes if you prefer crunchy cookies.
- Allow 5 minutes for the cookies to cool before serving.
Pan de Elote
- 3 cups fresh corn kernels
- 1 14-ounce can sweeten condensed milk
- 3 eggs
- 2 teaspoons baking powder
- 6 tablespoons of corn flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon salt
- Preheat the oven to 350° F.
- Beat the eggs in a small bowl and set them aside.
- In a blender or food processor, combine the corn kernels, milk, butter, and vanilla extract and purée until smooth. Set aside about 1/4 cup before puréeing if you prefer whole kernel presentation.
- Add the eggs and pulse 5 or 6 times once the mixture has been mostly smooth. Add the remaining ingredients and purée until completely incorporated. Fold in any reserved corn kernels (if using).
- Place the butter in a 9×13 baking dish, then evenly distribute the batter. Bake for about 40 minutes, or until golden brown.
- Remove the pan de elote from the oven and let it cool in the pan for at least 20 minutes before slicing and serving. Leftovers can be kept in an airtight container in the refrigerator for up to 5 days.
- 1 cup corn flour
- 4 tbsp. of all-purpose flour
- ¼ tsp. salt
- 2 tbsp. oil or butter
- Seasoning like carrom seeds oregano, chilli flakes (optional)
- Oil for deep frying (if frying)
- In a mixing basin, combine all-purpose flour and corn flour. Add salt and stir thoroughly. Now add the melted butter or oil to the mix, stirring until it forms a gritty texture.
- Add some warm water to the flour, then knead it into a soft dough. Allow resting for 10 minutes before rolling out.
- Roll out the soft dough on a flat surface.
- Take a big ball of dough and roll it out using a rolling pin. Sprinkle dry flour on the dough to prevent it from sticking.
- Prick all over with a fork. This helps to keep the tortilla chips flat.
- Then cut the rolled-out circle into triangle shapes.
- Take some oil to a pan. Fry the tortilla chips in oil until golden brown, then drain on absorbent paper. Serve nachos with crispy ones.
Where to find a Latin supermarket that offers corn flour
El Bodegón is the finest Latin food store in Florida if you’re searching for Mexican-inspired groceries. We provide a large selection of Latin American foods that may be used to produce delectable Latin recipes at home.
With excellent customer service, El Bodegon is a grocery store where you can find all the delicious food from Latin America. Here we offer great quality products and services with affordable prices that will not disappoint you or your family. Come by shopping today for an amazing experience at any of our 6 locations you wish!
More than Mexican products
Our fresh meats and fresh produce seafood will make your mouth water and will satisfy all your Latin cravings. We also offer a selection of nonperishable groceries that can be found at our Latin shop.
Corn flour is a versatile ingredient in Mexican cooking, and one of the most popular uses for corn flour is to make tortillas. Our team at Latin Markets has compiled this post full of ideas on how to cook up some delicacies that will impress both your family members and friends alike. Have you tried any of these yet?