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Tags: tamales
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“Mexicans use every conceivable part of the corn plant: the fresh ears bursting with milky juice for corn on the cob and delicate tamales; the dried kernels in dough for tortillas, tamales, tacos, gorditas, garnachas and more, and the husk and leaves to wrap tamales.
They even eat a fungus that grows on tender ears, making the kernels swell and darken into a dense, bluish mass. In fact, with its earthy and elusive vegetable taste softened by the sweetness of corn, huitlacoche has become a gourmet delicacy.”
Fuente Traducido: usando Google o Altavista/Babel Fish
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