Here is today's tribal recipe; and because today is Miccailhuitl Ce (Days of the Dead 1), that is to say All Saints Day, the recipe is coming from the Mexica/Nahua (Aztecatl). This features the two main grain staples of the Aztec empire: cornmeal and amaranth flour. As the recipe mentions, if you can not find the Amaranth, the substitute whole wheat flour. This comes from a curious little book written by Sonja Atkinson entitled The Aztec Way To Healthy Eating.
1/2 cup sourdough starter
3 oz. warm water
14 cup cornmeal
1 1/4 cups amaranth or whole wheat flour
1. Mix the sourdough starter with the warm water. Add all the other ingredients except for 1 tbsp of the cornmeal. Turn with out onto a lightly floured surface and knead until smooth and elastic. Roll out to a 3/8 inch thickness. Let rest a few minutes.
2. Use a 3 inch cookie cutter and cut out round muffins. Sprinkle a cookie sheet with the some of the cornmeal and lay the muffins on that. Sprinkle the tops with the rest of the cornmeal. Cover with a clean cloth. Let rise in a warm place for 6 minutes.
3. Bake on a medium hot griddle or comal (you can use no-stick corn spray as needed to keep the muffins from sticking). Turn after 5 minutes and then again after every 5 minutes. Cook until lightly browned, about 30 minutes.
|This is Mictlantecuhtli: Ruler of the Underworld|