Our Pueblo ancestors were not confined by Western concepts such as breakfast, lunch, and dinner. To honor Pueblo foodways, we organize recipes according to ingredient and/or use. The plants included in this recipe are indigenous to the southwestern United States; however, the majority of them can be found in grocery stores. This recipe has been served at numerous potlucks held by Flowering Tree Permaculture Institute. At those gatherings, we savor this food and enjoy the company of those who created it. We hope you will do the same.
Servings: about 6
2 small zucchinis, diced
1 pound ground buffalo
Dash plus ⅓ teaspoon salt
1 cup corn masa
2 dozen corn husks
Warm water (as needed)
Place the diced zucchini and buffalo in a saucepan and cook at medium heat. Make sure the mixture is cooked through. Add water if it is too dry. Salt to taste and set aside. Pour water into a steamer pan and place the pan on a hot stove. Place the corn masa in a medium-size bowl. Add ⅓ teaspoon of salt. Slowly add warm water until the masa is the consistency of pancake batter.
Soak the corn husks in warm water until soft. Take one husk and place about 1 tablespoon of masa in the center. Spread the masa out. Place 1 heaping teaspoon of buffalo-zucchini mix in the center of the masa on the corn husk. Roll the corn husk, fold the ends, and tie lightly with strips of corn husk. Place in a steamer, and repeat until all the masa is used. Cover the steamer and cook for 1 hour.
Recipe and intro reprinted courtesy of the publisher from The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors, edited by Roxanne Swentzell and Patricia M. Perea (Museum of New Mexico Press, 2016).