Mumuozpiki |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 2 heaping teaspoons chamisa ash | 4 tablespoons boiling water | 1 cup coarse-ground blue cornmeal |
| 1/2 cup boiling water | ||
| 1 | Mix chamisa ash with 4 tablespoons of boiling water and set aside. |
| 2 | Mix cornmeal with 1/2 cup of boiling water. |
| 3 | Strain ash water through cheesecloth into cornmeal mixture until mixture turns blue (too much will make mixture turn green). |
| 4 | When mixture cools, knead it for three minutes. |
| 5 | Break off dough, a tablespoon at a time, and squeeze it tightly in hand to shape it. |
| 6 | Drop shaped rolls into a quart of boiling water and simmer for ten minutes. |