Pure Blue Corn Meal
No Preservatives or Additives
Stone ground blue corn meal has a distinctively different taste than yellow or white corn meal. We can thank our Native Americans for this invention!
Ingredients: Blue corn - ground
Santa Fe Blue Cornbread
1 1/2 cups Blue cornmeal
2 teaspoons baking powder
1/4 cup vegtable oil
3 tablespoons sugar
3/4 cup milk
1 (one) egg (beaten)
1 oz. De Arbol chile (crushed red chile)
Combine blue corn meal, chile, baking powder and sugar. In another bowl mix remaining ingredients and combine with dry mixture until moist. Pour into greased 8" square pan and bake at 350 degrees for 25 to 30 minutes or until lightly browned.
You can add roasted green chiles instead of the red chiles if preferred.
Blue Corn Mutton Tamales
Recipe courtesy Indian Pueblo Cultural Center Albuquerque
1 pound mutton or lamb, cut into 1/2-inch pieces
1 garlic clove, minced
1/2 medium sized onion, minced
1 teaspoon coriander, ground
Red chili powder
1 cup coarse white cornmeal
6 cups blue cornmeal
2 tablespoons baking powder
3 cups water
3 teaspoons oil
60 to 80 corn husks (soak corn husks in hot water until soft/pliable)
To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa.
Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency.
To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward.
Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.
Blue Corn Tortillas
Recipe courtesy of Alford and Duguid
1 1/2 cups blue corn meal
1 1/2 cups boiling water
3/4 to 1 cup all purpose flour
You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.
If you have any questions, please ask! We will be more than glad to answer any of your questions!