Thin rounds of corn dough1 turn blistered2 and brown on a hot comal, the traditional griddles that have been used in Mexico since at least 700 BCE.
Whether folded into a taco or eaten out of hand, corn tortillas are one of the country’s most universally loved foods. The ground-corn dough is deceptively simple; made from just a few ingredients, it’s nonetheless a triumph of culinary ingenuity3.
Before being ground, the corn is mixed with an alkaline ingredient such as lime, a process called nixtamalization that makes the grain more nutritious4 and easier to digest.
1
dough [dəʊ]
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n.生面团;钱,现款 | |
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2
blistered ['blɪstəd]
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adj.水疮状的,泡状的v.(使)起水泡( blister的过去式和过去分词 );(使表皮等)涨破,爆裂 | |
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3
ingenuity [ˌɪndʒəˈnju:əti]
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n.别出心裁;善于发明创造 | |
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4
nutritious [njuˈtrɪʃəs]
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adj.有营养的,营养价值高的 | |
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