How did the Aztecs usually prepare their corn for meals?

The Aztecs had a variety of ways to prepare their corn for meals, using techniques that are still used today. Here are some common methods:

1. Nixtamalization: This is the most important step in preparing corn for most Aztec dishes. It involves soaking the corn kernels in an alkaline solution, typically made from lime (calcium hydroxide). This process softens the corn, makes it easier to grind, and unlocks the nutrients, particularly niacin.

2. Grinding: After soaking, the corn was ground into a dough using a metate (a flat stone) and mano (a hand-held stone). This process created masa, a versatile dough that could be used for various dishes.

3. Tortillas: Masa was the primary ingredient for tortillas, a staple food in the Aztec diet. The dough was rolled into thin circles and cooked on a hot griddle. Tortillas could be eaten plain or used as wraps for other dishes.

4. Tamales: Another popular food made with masa was tamales. The dough was filled with various ingredients, wrapped in corn husks or banana leaves, and steamed. This method allowed for the preservation and cooking of different ingredients.

5. Atole: Atole is a thick, porridge-like drink made by mixing masa with water and sometimes spices or other ingredients like honey or chocolate.

6. Other Uses: Masa was also used to make other dishes like pozole (a stew with hominy), tamales, and various breads and pastries.

Beyond Basic Preparation:

* Flavoring: Aztecs often added herbs, spices, chili peppers, and other ingredients to their corn preparations to enhance flavor.

* Other Grains: They also incorporated other grains like amaranth and beans into their diet.

It's important to remember that these are just some general methods used by the Aztecs. There were regional variations and different families had their own unique recipes and techniques.

Overall, corn was a central food source for the Aztecs, and they developed innovative and efficient ways to prepare it for a variety of dishes.