Native American Recipes

Recipes and information on Native American food. This is the food and recipes of food eaten preinvasion upto and including current popular Native American food.

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Graduated from Fontana High school and Cal Poly Pomona.

Monday, August 18, 2008

Native Cooking in 21st Century

Aztec Shrimp Stew (Tlaxtihuilli)

12 pcs dried chilacate ancho, guajillo or; cascabel chiles
4 pcs dried chiles de árbol
4 cup hot water
4 cloves large garlic; peeled
1 teaspoon cumin seeds
1/3 cup olive oil or vegetable oil
salt -- to taste
2/3 cup fresh masa (corn) dough
11 cup hot water or fish stock -- divided; use
2 lbs shrimp; peeled and deveined
1/3 cup dried shrimp lightly toasted on dry; skillet, ground
limes -- for garnish
hot corn tortillas -- for serving

Preheat comal or heavy skillet while you clean, seed and devein chilacate (or other) chiles. Turn on exhaust fan while you toast these chiles lightly, pressing them with the back of a large spoon. Do the same with the chiles de árbol. Rinse chiles; cover with 4 cups hot water. Soak 1 hour, then
purée soaked chiles with small amount of soaking water, garlic and cumin seed until a smooth paste forms. Heat oil in a deep casserole, add chile paste and simmer, uncovered, over medium heat until thick. Season to taste with salt.
In a deep bowl, place masa and moisten with about 11/2 cups hot water or broth until the mixture is of a medium-thick consistency. Strain; add liquefied masa to chile paste and continue simmering until paste thickens, about 10 minutes. Add shrimp and toasted shrimp powder and cook 5 minutes. Add remaining hot water and cook 10 minutes. Correct seasoning. Serve stew
in deep bowls with limes on the side and fresh corn tortillas.
Notes: San Antonio Express-News November, 2007 "Cuisine of the Natives"
Yield: serves 8 makes

Bacon Bison Burger

6 slices smoked bacon (about 6 ounces)
1 pc medium yellow onion; thinly sliced
2 pcs medium jalapeños, seeded; thinly sliced longwise
3 tablespoons worcestershire sauce
2 cloves medium garlic; peeled, minced (1 tbl)
1 pc large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 swiss cheese; thin slices( 3 1/4 oz)
6 pcs toasted burger buns
1/2 pc medium hass avocado; sliced at serving

Savory bison patties are broiled then topped with a mess of sautéed jalapeños and onions, slices of avocado, and bacon. It’s a commitment of a meal wimpy eaters need not apply. Total Time: 35 mins
1. Heat the broiler to high and arrange the rack in the middle. Place a cooling rack inside a baking sheet and set aside.
2. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside.
3. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined.
4. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute.
5. To serve, place cheeseburgers on buns and top with bacon, avocado
slices, and sautéed onion mixture.
Yield: makes: 6 burger Preparation Time: 35 mi

Banaha (Indian Bread)

2 cups cornmeal
1 1/2 cups boiling water
1 teaspoon soda
1 teaspoon salt
corn shucks (boil about 10 minutes; before using)

1.Mix dry ingredients. Add water. Mixture should be sti) enough to handle
easily. Form into oblong balls.
2. Wrap in corn shucks. Tie in the middle with corn shuck string. Drop into
a deep pot of boiling water. Cover and cook for 40 minutes. Serve hot.
Notes: Choctaw Nation

Blue Cornmeal Bread

1/2 cup butter; melted
2 cups blue cornmeal
1 tsp salt
1 cup water; boiling
1/2 cup milk
2 pcs large eggs
1 tsp baking powder

Preheat oven to 425. Melt butter in an 8-inch round cake pan in the oven. Put cornmeal, melted butter & salt in large bowl & blend with hand mixer. Pour in boiling water, mix some more to make a smooth batter. In a measuring cup, stir milk, eggs & baking powder with a fork. Slowly add to other mixture, blend thoroughly. Final batter will be quite thin. Pour into prepared cake pan & bake in 425 oven (in upper 1/3 of oven) for 30 minutes.
For variation, add chopped green chiles, cayenne pepper or sprinkle cheese on top of batter before baking.

Buffalo Corn Bread Casserole

1 pound ground buffalo
1 pc small onion; chopped
2-3 pcs jalapeno peppers; seeded and chopped*
2 packages corn bread/muffin mix (8-1/2 oz)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can cream-style corn, (14-3/4 oz)
1 cup milk
1/2 cup vegetable oil
2 pcs eggs; beaten
3 cups cheddar cheese; shredded, divided

Bake: 40 min. In a large skillet, cook the buffalo, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the buffalo mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Notes: Burning Tree Native Grill