e/Horno

Information
has gloss	eng: Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands. The horno has a beehive shape and uses wood as the only heat source. The procedure still used in parts of New Mexico and Arizona is to build a fire inside the Horno and, when the proper amount of time has passed, remove the embers and ashes and insert the bread to be cooked. After the right amount of time, the cooked loaf of bread can be removed. In the case of corn, the embers are doused with water and the corn is then inserted into the horno to be "steam"-cooked. When cooking meats, the oven is fired to a "white hot" temperature (approximately 650 degrees Fahrenheit), the coals are moved to the back of the oven, and the meats placed inside. The smoke-hole and door are sealed with mud. A twenty-one-pound turkey will take 2-1/2 to 3 hours to cook. It comes out very succulent. Since the horno is made of adobe, it wicks the moisture into the food in a natural convection.
lexicalization	eng: horno
instance of	(noun) an open recess in a wall at the base of a chimney where a fire can be built; "the fireplace was so large you could walk inside it"; "he laid a fire in the hearth and lit it"; "the hearth was black with the charcoal of many fires" fireplace, open fireplace, hearth