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Wednesday, 30 July 2014       

kneel down bread (navajo tamales) Recipe


Kneel Down Bread (Navajo Tamales)
7 ears fresh corn
2 tablespoons lard or shortening
1 cup water
Salt, to taste

Preheat oven to 350 degrees F.

Scrape corn kernels from cob with a sharp knife, reserving husks.

Grind kernels in a blender and transfer to a bowl. Add lard or shortening and water to make a paste. Divide the mixture equally into seven husks. Tie husks at both ends, then gently bend husks in half and tie again. Wrap husks in aluminum foil and bake for 1 hour or until firm to the touch.


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