The cornmeal dough for these sweet Navajo tamales, called nijilo’i, is flavored with sugar and raisins before being boiled in small packages made of corn husks. Tamales originate in Mesoamerica as early as 8000–5000 BCE, and were historically made by the Olmec, Toltec, Aztec, and Mayan civilizations as a portable travel food. Through cultural exchanges among Mexicans, Native Americans, and Spanish in the Southwest centuries ago, tamales are now a popular regional dish that’s also found throughout the country. Sweet Navajo tamales are often served with Navajo-style mutton stew and fresh coffee.
Recipe Servings: 10
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat water to simmering in a large pot.
- Add the white cornmeal by handfuls and mix until all lumps are dissolved.
- Add the sugar and raisins and mix to combine.
- Stir in the wheat sprouts.
- In a separate pan soak the corn husks in simmering water.
- Place a spoonful of the cornmeal mixture in each of the soaked corn husks. Fold the corn husks into a package and tie with thin strips of husk.
- Bring water to a boil in large pot and cook the wrapped packages for 1 hour, adding water as needed to prevent burning.
- Cool before serving.
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