Tlaxcales (Corn bread)

Ingredients

• 500 g (2½ cups) fresh corn kernels
• 300 g (10½ oz) yellow or white masa flour
• 120 g (4½ oz) butter, softened
• 100 g (3½ oz) piloncillo or brown sugar
• 1 tsp ground cinnamon
• vegetable oil, for pan-frying

Instructions

1. Whiz the corn kernels in a blender until they form a smooth corn paste. Transfer to a large bowl. Add the masa flour, butter, sugar and cinnamon and mix with your hands until combined. Knead into a firm dough that you can easily shape with your hands.
2. Divide the dough into 10 equal portions and shape each portion into a triangle about 1 cm (½ in) thick.
3. Heat a little vegetable oil in a comal or heavy-based frying pan over low heat. Working in batches, cook the tlaxcales for 5 minutes on each side, until golden brown all over.
4. Leave to cool slightly before serving.
5. The tlaxcales will keep in an airtight container in the fridge for 4 days.

Note

Tlaxcales come from the eastern Mexican state of Tlaxcala. The state takes its name from the Nahuatl word ‘Tlaxcallan’, which means ‘The place of the tortilla or corn bread’. Despite their rich cultural significance, tlaxcales risk fading into obscurity, so I’m celebrating them here! You can enjoy this versatile snack in lots of ways. If you’re after something savoury, try them topped with spicy salsa, sour cream and cheese. For a sweet treat, slice them open, spread with butter, then add a sprinkling of sugar or your favourite jam and serve with Mexican hot chocolate!

Recipe from La Mesa Mexicana: The Food of Mexico by Rosa Cienfuegos (Thames & Hudson).