Kneel Down Bread (Navajo Tamales)
Kneel Down Bread (Navajo Tamales)
7 ears fresh corn
2 Tbsp lard or shortening
1 cup water
Salt, to taste
Preheat oven to 350 deg F
Scrape corn kernels from cob with a sharp knife, reserving husks
Grind kernels in a blender & transfer to a bowl
Add lard or shortening & water to make a paste
Divide the mixture equally into seven husks
Tie husks at both ends, then gently bend husks in half & tie again
Wrap husks in aluminum foil & bake for 1 hour or until firm to the touch
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