Horno
_at_Taos_Pueblo_in_New_Mexico_in_2003.jpg){kind=link}
{{#invoke:Lang|lang}} (Template:IPAc-en Template:Respell; {{#invoke:IPA|main}}) is a mud adobe-built outdoor oven used by the Native Americans and the early settlers of North America.<ref>Template:Cite book</ref> This type of oven was also used and introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands.<ref>Template:Cite book</ref> The {{#invoke:Lang|lang}} has a beehive shape and uses wood as the heat source.<ref name = "Snodgrass">Template:Cite book</ref> The procedure, still used in parts of New Mexico and Arizona, is to build a fire inside the {{#invoke:Lang|lang}} and, when the proper amount of time has passed, remove the embers and ashes and insert the bread to be cooked. In the case of corn, the embers are doused with water and the corn is then inserted into the {{#invoke:Lang|lang}} to be steam-cooked. When cooking meats, the oven is fired to a "white hot" temperature (approximately Template:Convert), the coals are moved to the back of the oven, and the meats are placed inside. The smoke hole and door are sealed with mud. A twenty-one-pound turkey takes 2Template:Frac to 3 hours to be cooked.<ref name = "Snodgrass"/>
{{#invoke:Lang|lang}} is the usual Spanish word for 'oven' or 'furnace', and is derived from the Latin word {{#invoke:Lang|lang}}.
"Young women must master the art of using the oven to bake piki, a tasty, delicate paper-thin bread made of cornmeal, before they are considered fit for marriage."<ref>Template:Cite book</ref>
See also
Template:Sister project Template:Portal