John Myers
Umbona-osongwe ngoyonwabo lwaseMexico: Isikhokelo
I-Mexican cuisine idume ngeencasa zayo ezityebileyo kunye nezithako ezahlukeneyo, kodwa eyona nto ibalulekileyo ngumbona. Umbona uye waba yinxalenye ebalulekileyo yokutya kwaseMexico kangangeenkulungwane, ukususela kuma-Aztec namaMayans, awayesigqala njengesityalo esingcwele. Namhlanje, umbona usaqhubeka usiba yinxalenye yezidlo ezininzi zaseMexico, kuquka neentlobontlobo zombona osongelwe umbona.
Imbali kunye nokubaluleka kombona kwiCuisine yaseMexico
Umbona, okanye umbona, kukholelwa ukuba wavela eMexico kwiminyaka engama-5,000 eyadlulayo. Abantu bomthonyama baseMexico babengawusebenzisi nje kuphela umbona njengomthombo wokutya kodwa nakwimibhiyozo yonqulo nobomi bemihla ngemihla. Umbona wawubaluleke gqitha kuma-Aztec kangangokuba ayenothixokazi, uChicomecóatl, owayezinikele kuwo. Namhlanje, umbona uhlala usisityalo esibalulekileyo eMexico kwaye usetyenziswa kuyo yonke into ukusuka kwi-tortilla ukuya kwi-tamales.
Ukuqonda i-Corn Husks kunye nokusetyenziswa kwayo ekuphekeni kwaseMexico
Amakhoba ombona, okanye hojas de maíz ngeSpanish, ngamaleko angaphandle wesikhwebu sombona. Kwi-cuisine yase-Mexican, zihlala zisetyenziswa njenge-wrapper kwiindidi ezahlukeneyo zokutya, ukubonelela ngendalo, incasa yomhlaba ekutyeni. Amaxolo ombona kufuneka afakwe emanzini phambi kokuba asetyenziswe ukuze aphepheke kwaye kube lula ukusebenza ngawo.
Umsebenzi woLungiselelo: Ukumanzisa amaHusk ombona ngendlela eyiyo
Ukulungiselela ama-corn husks ukupheka, kuya kufuneka uwafake emanzini afudumeleyo imizuzu engama-30 ukuya kwiyure. Oku kuya kuqinisekisa ukuba athambile kwaye athambileyo, okwenza kube lula ukusonga malunga nokuzaliswa kwakho okukhethileyo. Xa sele zimanzisiwe, amakhoba anokucolwa ome ngetawuli phambi kokuba uwasebenzise.
Ukuzaliswa kweGalore: Uyolo lwaseMexico oludumileyo lokusonga kwiKona
I-Tamales mhlawumbi yeyona nto idumileyo esongelwa umbona kwi-cuisine yaseMexico, kodwa ikude nokuphela kwendlela. Ezinye izitya ezithandwayo ziquka i-corundas, efana ne-tamales kodwa inemilo engunxantathu, kunye ne-chiles rellenos, efakwe kwi-poblano pepper ehlanganiswe kwi-corn husk.
Ukwenza iiTamales: ISikhokelo seNyathelo nenyathelo
Ukwenza ii-tamales kunokubonakala kunzima, kodwa ngokuziqhelanisa okuncinci, kunokuba ngamava amnandi kwaye anomvuzo. Ukwenza i-tamales, kuya kufuneka usasaze i-masa, inhlama eyenziwe kwingqolowa yomhlaba, kwii-husks ezixutywe, yongeza ukuzaliswa kwakho okukhethiweyo, kwaye ubophe ama-husks ngokuzaliswa. Emva kokuba isongwe, i-tamales ifakwe nge-steam de iphekwe.
Iiyantlukwano zeTamale: Iswiti, iziqholo, kunye nayo yonke into ephakathi
I-Tamales inokuzaliswa ngoluhlu olubanzi lwezithako, ukusuka kwinyama enomdla ukuya kwiziqhamo ezimnandi. Ezinye zezona zizaliswe zithandwa kakhulu ziquka inyama yehagu, inkukhu, kunye netshizi. Ngokhetho olumnandi, zama ukongeza iirasentyisi okanye iananas kwiitamales zakho. Ukuba ungumntu othanda iziqholo, unokongeza i-jalapenos okanye ezinye iitshilisi ekuzalisweni kwakho.
Ngaphaya kweTamales: Olunye Ulonwabo lwaseMexico Lusongelwe kuMbona
Ngelixa i-tamales iyona nto eyaziwa kakhulu eyonwabileyo yombona kwi-Mexican cuisine, kukho ezinye izinto ezininzi onokukhetha kuzo. ICorundas, ekhankanywe ngaphambilana, yitamale engunxantathu enencasa yombona ecace ngakumbi. Enye inketho yi<em>huitlacoche , i<em>fungus ekhula kumbona kwaye isoloko isetyenziswa njengokuzaliswa kwe<em>quesadillas okanye i<em>tamales.
Ukukhonza kunye neeNgcebiso zokuMatanisa kuMbona-Osongwe ngoyonwabo lwaseMexico
Ukuzonwabisa okugqunywe ngombona kunokunikezelwa ngokwazo okanye ngeendlela ezahlukeneyo zokuthambisa, ezifana ne-salsa okanye i-guacamole. Ukuze ufumane isiselo esihlaziyayo ukuze udibanise nesidlo sakho, zama isiselo semveli saseMexico esifana nehorchata okanye iagua fresca. Ezi ziselo zilungele ukulinganisa ubushushu bezitya eziqholiweyo.
Umbona-osongwe ngoyonwabo lwaseMexico: Iingcebiso kunye namaqhinga okuLuma okugqibeleleyo
Xa usenza uyolo olusongelwe umbona, kubalulekile ukukhumbula iingcebiso ezimbalwa eziphambili. Okokuqala, qiniseka ukuba ucwilise ama-husks ombona ixesha elide ukwenzela ukuba aphendule. Okwesibini, qiniseka ukuba usasaza i-masa ngokukhawuleza kwaye ngokulinganayo kwii-husks ukuqinisekisa ukupheka. Okokugqibela, zama ngokuzaliswa ukuze ufumane indibaniselwano oyithandayo yeencasa.
