Kneel Down Bread (Navajo Tamales)


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Ingredients

  • 7 ears fresh corn
  • 2 tablespoons lard or shortening
  • 1 cup water
  • Salt, to taste

Instructions

  1. Heat oven to 350 degrees F.
  2. Scrape corn kernels from cob with a sharp knife, reserving husks.
  3. 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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