Traditional Native American Recipes

• Jerry's Own World Famous True Triumph of the Culinary Art Blue Corn Flapjacks
• Jerry's Own World Famous True Triumph of the Culinary Art Blue Corn Scones
• Blue Corn and Flour Tortillas (Modern Style)
• Blue Corn and Flour Tortillas (Old Style)
• Blue Corn Atole (Breakfast Drink)
• Blue Corn Meal Crepes
• Blue Corn Meal Hot Cakes or Waffles
• Blue Corn Porridge
• Blue Corn Bread Muffins
• Blue Corn Meal and Flour Griddle Cakes
• Blue Corn Pan Bread
• Tamaya Blue Corn Muffins
• Tamaya Blue Gourmet Pancakes
• Tamaya Blue Gourmet Cornbread
• Tamaya Bluecorn Quiche Crust
• Tamaya Blue Veggie Cake
• Tamaya Blue Tempura Batter
• Tamaya Blue Cheese Bread
• Tamaya Blue Picante Pueblo Cornbread

• Fry Bread
• Pueblo Oven Bread
• Wild Sage Bread

• Pumpkin and Corn Dessert
• Rice Pudding

• Carne Adobado (Spiced Pork)
• Red Chili Stew
• Green Chili Stew
• Pueblo Posole

• Corn Pudding
• Calabacitas (Skillet Squash)
• Baked Pumpkin

Jerry's Own World Famous True Triumph of the Culinary Art Blue Corn Flapjacks

Two eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup Tamaya Blue brand roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt

Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill.

Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.

Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!

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Jerry's Own World Famous True Triumph of the Culinary Art Blue Corn Scones

1/2 cup Tamaya Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F.

Grease & flour a baking sheet

Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.

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Blue Corn and Flour Tortillas (Modern Style)

1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups Tamaya brand blue cornmeal

Combine flour and cornmeal in bowl. Stir in water and make dough

Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).

Cook in a slightly greased griddle with medium heat until lightly brown on both sides.

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Blue Corn Tortillas (Old Style)

Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.

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Blue Corn Atole (Breakfast Drink)

1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
Cinnamon and/or other spices can be added to taste

Add ingredients to milk; stir until combined.

Continue stirring while heating - can be heated on stove or with Cappuccino or Espresso steamer.

Serve steaming hot

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Blue Corn Meal Crepes

1 cup Tamaya brand blue cornmeal
1 1/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
2 eggs
2 tablespoons melted margarine
1/2 tablespoons vanilla

Combine dry ingredients Stir in remaining ingredients. Blend in blender for 1 minute. Cook in 6" x 8" skillet as for any other crepes.

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Blue Corn Meal Hot Cakes or Waffles

1 cup Tamaya brand blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or melted margarine
2 eggs beaten (use some of the milk)
1 cup milk

Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts onto lightly greased griddle turning once as cakes brown.

NOTE: For waffles follow recommendations of waffle iron maker.

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Blue Corn Porridge

3 1/2 cups water
1 teaspoon salt
1 1/4 cups Tamaya brand roasted cornmeal

Mix cornmeal and salt. Bring water to boil.

Introduce cornmeal to boiling water and mix well. Continue to beat slowly - stirring for about five minutes or until smooth and thick.

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Blue Corn Bread & Muffins

1 cup Tamaya brand blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine

Combine dry ingredients. Beat eggs with milk and blend in butter or margarine.

Stir liquids into dry mixture - just to moisten.

Spoon into muffin cups (2 1/2" size)

Bake in 400 oven until brown and inserted wooden tooth pick comes out clean

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Blue Cornmeal & Flour Griddle Cakes

1/2 cup Tamaya brand blue cornmeal
2 tablespoons corn oil or margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water

Combine dry ingredients well. Combine oil and water, add and beat well. Drop desired amount onto lightly greased hot griddle until brown on both sides. Turn once.

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Blue Corn Pan Bread

3 cups water
2 cups Tamaya brand blue cornmeal (if blue cornmeal is not available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar

Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil.

Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean.

To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.

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Tamaya Blue Corn Muffins

1 ½ cup unbleached white flour
1 cup Tamaya Roasted Blue Cornmeal
3 tsp. baking powder
½ tsp. salt
1 tsp. sweetener

1 ½ cups milk

2 eggs well beaten
1/3 cup cooking oil

Shift flour, Cornmeal, baking powder, sugar and salt together. Add milk, oil and well beaten eggs. Mix until smooth. Fill paper muffin cups ¾ full. Bake at 400 degrees for 20 to 25 minutes.

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Tamaya Blue Gourmet Pancakes

¾ cup Tamaya Blue Pancake Mix
1 egg
1 ½ Tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
butter

Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.

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Tamaya Blue Gourmet Cornbread

1 ½ cups Tamaya Blue Cornmeal
½ tsp. salt
1 Tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar cheese
½ cup chopped green chili

Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.

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Tamaya Bluecorn Quiche Crust

1/3 cup Tamaya Blue Cornmeal (plain or roasted)
¼ cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 Tbs. cold water, milk or butter milk

Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour

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Tamaya Blue Veggie Cake

1 ½ cups melted butter
1 ¼ cups honey
4 eggs, room temperature
3 tsp. vanilla extract
2 cups Tamaya Blue Corn Pancake Mix
2 cups unbleached white flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
2 tsp. cinnamon
2 ½ cups packed, shredded carrot soaked in juice of one lemon

Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute.

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Tamaya Blue Tempura Batter

1 3/4 cups Tamaya Blue Pancake Mix
1 1/3 cups cold water
2 egg yolks

Beat egg yolks with water. Add mix, stirring until combined. The batter is good for vegetables, fish or chicken.

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Tamaya Blue Cheese Bread

2 cups Tamaya Blue Pancake Mix
¼ cups maple sugar
3 tsp. baking powder
1 tsp. salt
7 oz can whole kernel Corn
¼ cup butter, melted
1 cup milk
½ cup cheddar or Jack cheese

Heat oven to 400 degrees. Grease 8 x 8 x 2" square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.

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Tamaya Blue Picante Pueblo Cornbread

1½ cup whole wheat pastry flour
1½ cup Tamaya Blue Cornmeal
2 Tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped Pueblo Harvest Green Chili
onion ¼ cup honey

¼ chopped onion
6 Tbs. melted butter
4 tsp. red chili powder

Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9" greased baking pan. Bake at 400 degrees for 35-45 minutes.

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Fry Bread

4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder

Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.

Fry one at a time in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

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Pueblo Oven Bread

In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.

1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Mix well and set aside.

Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.

Add 4 cups of four, stirring well after each cup.

Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.

Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.

Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.

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Wild Sage Bread

1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour

Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.

Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.

Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.

Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

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Pumpkin and Corn Dessert

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

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Rice Pudding

3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots

Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.

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Carne Adobado (Spiced Pork)

2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

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Red Chili Stew

2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste

Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.

Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.

Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.

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Green Chili Stew

2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.

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Pueblo Posole

2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste

Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).

* Not chili powder as used for Texas Chili

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2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped

Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.

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Calabacitas (Skillet Squash)

5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese

Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.

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Baked Pumpkin

1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon

Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.

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