horno

{{Short description|Native American oven}}

{{Italic title}}File:A Horno (an adobe oven) at Taos Pueblo in New Mexico in 2003.jpg in 2003.]]File:Pueblo oven page 176.png oven]]

{{Lang|es|Horno}} ({{IPAc-en|ˈ|ɔr|n|oʊ}} {{Respell|OR|noh}}; {{IPA|es|ˈoɾno|lang}}) is a mud adobe-built outdoor oven used by the Native Americans and the early settlers of North America.{{cite book|title=Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives|first1=Devon|last1=Peña|first2=Luz|last2=Calvo|author3-link=Pancho McFarland|first3=Pancho|last3=McFarland|first4=Gabriel R.|last4=Valle|name-list-style=amp|publisher=University of Arkansas Press|url=https://books.google.com/books?id=tVMzDwAAQBAJ&dq=horno&pg=PA155|date=2017|pages=153–156|isbn=978-1-61075-618-1|access-date=28 October 2019}} Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands.{{cite book|title=The British Museum Encyclopedia of Native North America|last=Green|first=Rayna|year=1999|publisher=British Museum Press|location=London|isbn=0-253-33597-3|page= 4|url=https://books.google.com/books?id=XiBnknkkDZcC&dq=horno+new+mexico&pg=PA4|access-date = 2 June 2012}} The {{Lang|es|horno}} has a beehive shape and uses wood as the heat source.{{cite book|title=Encyclopedia of Kitchen History|first=Mary Ellen|last=Snodgrass|publisher=Fitzroy Dearborn|url=https://books.google.com/books?id=D7IhN7lempUC&dq=cooking+in+a+horno&pg=PA493|date=2004|pages=493–494|isbn=1-57958-380-6|access-date=15 June 2012}} The procedure, still used in parts of New Mexico and Arizona, is to build a fire inside the {{Lang|es|horno}} 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 {{Lang|es|horno}} to be steam-cooked. When cooking meats, the oven is fired to a "white hot" temperature (approximately {{convert|650|F|C|disp=or}}), 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 2{{frac|1|2}} to 3 hours to be cooked.

{{Lang|es|Horno}} is the usual Spanish word for 'oven' or 'furnace', and is derived from the Latin word {{Lang|la|furnus}}.

"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."{{Cite book|first=David|last=Roberts|year=2019|title=Escalante's Dream: On the Trail of the Spanish Discovery of the Southwest|pages=26–27|isbn=978-0-393-65206-2|publisher=W W Norton & Co.}}