Foods of The Southwest Indian nations/Lois Ellen Frank 2004

Someviki with Red Chile Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10 each


INGREDIENTS:
30 dried corn husks 5 tablespoons culinary ash, or 2 teaspoons baking soda 2 cups boiling water
2-1/2 cups finely ground blue cornmeal 1/3 cup sugar red chile sauce



1 Soak the corn husks in very hot water for 10 to 15 minutes, until they are soft and pliable.
2 Mix the culinary ash with 1/2 cup of the boiling water in a glass measuring cup and set aside.
3 Mix the blue cornmeal and sugar together in a bowl. Add the remaining boiling water and stir until the mixtue is thick.
4 Pour the ash water through a very fine strainer; discard the ash. Add the ash water to the cornmeal mixture, small amounts at a time, while stirring to make the dough. It will turn a distinctive blue color and should have the conistency of a thick cake batter. If it is too thin, you will need to add a little more blue cornmeal.
5 Spoon 1 tablespoon of the dough onto each corn husk and fold the husk around the dough, first the sides and then the ends. Tear long, thin strands from another husk and tie each bundle to secure the dough inside. You may have to use 2 corn husk ties around each bundle to secure them.
6 Bring a large pot of water to a boil, drop the wrapped husks into the water, and simmer for 12 to 15 minutes. Once the husks have plumped, remove them form the water and drain. Serve with the corn husks on so that the dumplings stay hot; diners can untie and discard the husks. Serve with the chile sauce.

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