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The blue corn tlacoyos or corn cakes are part of the vast culinary culture of Mexico. Many of the food options that we Mexicans grew up with have origin in the prehispanic cuisine. And a great example of the Aztec culinary legacy is these blue corn tlacoyos. Commonly sold in the farmers market in an area called Tlatelolco.
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
Instructions
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