Another typical dish is the balls of corn dough that are added to bean soup.

The melting pot: it is a stew of corn dough.

For millennia, native people in the Americas had been filling dried cornhusks with corn dough.

They are manufactured by extruding heated corn dough through a die that forms the particular shape.

The waters reached into a tortilla bakery and stole two tons of fresh corn dough.

Tejuino is made from the same corn dough used for tortillas and tamales.

Other ingredients besides corn dough and water, such as cocoa, may be added to it.

The quesadillas sold here are typically long and cooked on a comal, often from blue corn dough.

There are street foods that use the same corn dough used to make tortillas, but in different preparations.

The oldest is pozol, originally the name for a fermented corn dough.