The ingredients in The Pueblo Food Experience claim centuries-old roots in the Southwest. Many can be found in grocery stores, ethnic markets, and farmers’ markets. The finished dishes are intentionally simple. You may wish to add herbs, spices, and other ingredients.
Blue Corn Cakes
- 1 cup blue cornmeal
- ¼ cup quinoa flour
- ½ cup piñon nuts, shelled
- ½ cup currants
- 1 teaspoon salt
- 1 egg, beaten
- ¼ cup sunflower oil
- ½ cup water
- Grease a large muffin pan. Preheat oven to 350°.
- Stir together dry ingredients and then mix in the egg, sunflower oil, and water until the dough is sticky.
- Divide the dough into 8 balls and pat them into the tin with your fingers.
- Bake for 15 minutes or until cakes are solid in the middle. Cool before removing them from the baking pan.
Corn Squash Pudding
- 2 cups white corn
- 1 zucchini
- 2 tablespoons sunflower seeds or piñon nuts, shelled
- Cut corn kernels from the cob and finely dice the zucchini. Chop the sunflower seeds or pine nuts extremely fine.
- Mash all ingredients together until the texture is milky. (A blender helps.)*
- Bring the mixture to a boil and simmer until it is thick like pudding. Serve in cups or small bowls.
* Our tester added water to the mix.
Santa Clara Bean Loaf
- ½ onion
- 1 large tomatillo
- 4 cups cooked and mashed beans
- ½ cup crumbly corn masa
- ½ cup sunflower seeds
- 1 egg, preferably turkey, beaten
- 1 teaspoon salt
- Mince onion thoroughly and chop
tomatillo into cubes. Mix all ingredients together thoroughly.
- Pack the mixture into a loaf pan and bake at 350° for 45 minutes.
- Cut into slices to serve.
Buffalo Meatballs And Quinoa
- 1 cup quinoa
- 2 pounds ground buffalo meat
- 1 cup finely chopped mushrooms
- ½ teaspoon salt
- 2 eggs, preferably turkey or duck, beaten
- Cook quinoa according to package directions; set aside.
- Mix ground buffalo with mushrooms, salt, and eggs.
- Boil water in a large saucepan. Form buffalo mixture into meatballs and place in the boiling water. Cover pan, reduce heat, and simmer until meatballs are done (about 30 minutes).
- Serve over mounds of quinoa.
- 1½ cups corn masa
- ½ cup amaranth flour
- 1 teaspoons salt
- 2 eggs
- ½ cup plums (dried and pitted)
- 2 cups currants
- Preheat oven to 350°.
- Mix masa and amaranth flour together. Add salt and eggs. *
- Press the mixture into a pie pan to make the crust.
- Boil plums down with water until they become a syrup. Mix currants and syrup and spread over the piecrust. Bake for 40 minutes.
* Add water to make dough pliable. You will have enough to add a top crust. If desired, roll it, place over the top, pinch the edges together, and cut a few vents before baking.