Navajo Tamales

[bosco]

The Journal ran an article the other day about a bread (?) made in the
four corners area and sold by the Navajo people. A sort of corn bread.
Is it as good as the article suggested? If so, does it keep under
refrigeration, or can it be frozen? tx

[Tra Lala]

In article <2010100420173716807-***@yahoocom>, ***@yahoo.com
says...

Post by bosco
The Journal ran an article the other day about a bread (?)

Could this be the same thing as "fry bread?" I see
signs on the Mescalero reservation advertising that
all the time. It's nothing much different from
carnival "funnel cake" bread. Deep fried batter,
either of corn meal or flour.

[Tra Lala]

In article <500e5$4cab147e$62117abb$***@ALLTEL.NET>, ***@dontmail.com
says...

Post by Tra Lala
says...

Post by bosco
The Journal ran an article the other day about a bread (?)

Answering my own question - this isn't "fry bread" but rather
an apparently unique Navajo seasonal treat.

Quoting the article:
Keeping track of the ingredients for kneel-down bread is easy: Corn, pure
corn, with nothing added.
Right behind Duncan's cornfield, family members were shaving the
kernels off fresh, tender ears, running the wet kernels through a food mill
and patting the goopy result onto green corn husks, then molding another husk
on top and folding up the bottoms.
Once a few dozen husks are filled and folded, they go into an
ember-hot fire for 15 to 30 minutes.
The fire is key to kneel-down bread. Some people dig a pit, build a
wood fire inside and lay in the husks over red embers, placing a piece of
sheet metal over the top to keep the heat in.
A few people, heaven forbid, bake their kneel-down bread these days in
the modern kitchen oven.
Duncan prefers her little hornos. She slides her husks onto the embers
inside an adobe oven, then rolls a rock over the opening and waits.
While she waits, she sings a little prayer.
And while she sings, a little magic happens. Wet, ground corn kernels
and their milk bake into a soft, chewy delicious warm bread encased in a
toasted hull.
If the golden light of autumn had a flavor, it would taste like
kneel-down bread.

Read more: ABQJOURNAL UPFRONT: The Taste of Autumn in Navajo Country
http://www.abqjournal.com/upfront/302141487114upfront09-30-10.htm#ixzz11UAon8H
N
Subscribe Now Albuquerque Journal

[Tra Lala]

In article <6d233$4cab167c$62117abb$***@ALLTEL.NET>, ***@dontmail.com
says...

At the food concession located at the
FOUR CORNERS MONUMENT.

Loading Image...

[Taq.I.To]

Post by Tra Lala
says...
At the food concession located at the
FOUR CORNERS MONUMENT.
http://img80.imageshack.us/img80/897/028ts.jpg

Cheap and tasty.

Loading Image...

[Taq.I.To]

Post by Tra Lala
says...

Post by Tra Lala
says...

Post by bosco
The Journal ran an article the other day about a bread (?)

Answering my own question - this isn't "fry bread" but rather
an apparently unique Navajo seasonal treat.
Keeping track of the ingredients for kneel-down bread is easy: Corn, pure
corn, with nothing added.
Right behind Duncan's cornfield, family members were shaving the
kernels off fresh, tender ears, running the wet kernels through a food mill
and patting the goopy result onto green corn husks, then molding another husk
on top and folding up the bottoms.
Once a few dozen husks are filled and folded, they go into an
ember-hot fire for 15 to 30 minutes.
The fire is key to kneel-down bread. Some people dig a pit, build a
wood fire inside and lay in the husks over red embers, placing a piece of
sheet metal over the top to keep the heat in.
A few people, heaven forbid, bake their kneel-down bread these days in
the modern kitchen oven.
Duncan prefers her little hornos. She slides her husks onto the embers
inside an adobe oven, then rolls a rock over the opening and waits.
While she waits, she sings a little prayer.
And while she sings, a little magic happens. Wet, ground corn kernels
and their milk bake into a soft, chewy delicious warm bread encased in a
toasted hull.
If the golden light of autumn had a flavor, it would taste like
kneel-down bread.
Read more: ABQJOURNAL UPFRONT: The Taste of Autumn in Navajo Country
http://www.abqjournal.com/upfront/302141487114upfront09-30-10.htm#ixzz11UAon8H
N
Subscribe Now Albuquerque Journal

Ha!

I was right, it's an Indian tamale!

[Taq.I.To]

Post by Tra Lala
says...

Post by bosco
The Journal ran an article the other day about a bread (?)

Could this be the same thing as "fry bread?" I see
signs on the Mescalero reservation advertising that
all the time. It's nothing much different from
carnival "funnel cake" bread. Deep fried batter,
either of corn meal or flour.

Good question.

The real deal is flour and lard and oil, tasty, but cardiac poison.

Maybe it's this stuff:

http://www.lakepowellchronicle.com/V2_news_articles.php?heading=0&story_id=692&page=77

Once the dough is covered by the husks, it is roasted in a fire pit for
approximately two hours and turns out like the
bread shown in the second photo. (Third photo) Desert View Elementary
School principal Lorna Loy, along with some of her
colleagues, pick corn in a field near Shonto early Saturday morning.
(Fourth photo) Ellena Gonzales, a counselor and
Spanish teacher at Page Middle School, uses a shaved corncob to push
corn kernels into an automatic grinder to make the
dough for the kneel-down bread. (Fifth photo)

http://www.astray.com/recipes/?show=Navajo%20kneel-down%20bread

Puree kernels in a food processor, grinder or blender to make a slightly
chunky pulp. Tear ends of husks slightly to help uncurl them. In a
shallow casserole, overlap husks to make a solid layer of husks. Seal
top of dish with aluminum foil. Bake at 350 degrees for one hour. Remove
foil and top layer of husks

[Tra Lala]

Post by Taq.I.To
The real deal is flour and lard and oil, tasty, but cardiac poison.

Yeah, but the article in the Albq. Journal claims
the Navajos bake them in a horno - not in a kitchen
range oven. I suspect the fire in the horno adds
some flavoring from the smoke that can't be duplicated
in a kitchen stove.

[bosco]

Post by Tra Lala

Post by Taq.I.To
The real deal is flour and lard and oil, tasty, but cardiac poison.

Yeah, but the article in the Albq. Journal claims
the Navajos bake them in a horno - not in a kitchen
range oven. I suspect the fire in the horno adds
some flavoring from the smoke that can't be duplicated
in a kitchen stove.

Yep, that is it the kneel down bread. Heard of but not sampled?

[Tra Lala]

In article <2010100521015943658-***@yahoocom>, ***@yahoo.com
says...

Post by bosco
Yep, that is it the kneel down bread. Heard of but not sampled?

I gather the Indians also sell the corn meal
for making the bread, but not sure how that can
work since the "real thing" is made from freshly
mashed corn kernels and apparently nothing further
is added. The natural juice in the kernels allows
the paste to be formed and rolled
into the corn husks - similar to how tamales are made.
Using dried corn meal implies adding at least some
water to make the paste, replacing the natural juices.

[Taq.I.To]

Post by Tra Lala

Post by Taq.I.To
The real deal is flour and lard and oil, tasty, but cardiac poison.

Yeah, but the article in the Albq. Journal claims
the Navajos bake them in a horno - not in a kitchen
range oven. I suspect the fire in the horno adds
some flavoring from the smoke that can't be duplicated
in a kitchen stove.

Oh yeah, especially if there's some pinon wood in play!