Hopi Blue Corn Tamales

Blue corn has been cultivated by the Hopi for centuries and remains central to both daily life and ceremonial traditions. These simple blue corn dumplings, known as someviki, are traditionally wrapped in corn husks and steamed or boiled. They celebrate the rich, nutty flavor of one of the Southwest's most treasured grains. Traditional Hopi cooks used culinary ash derived from native plants, which enhanced the texture, deepened the color, and increased the nutritional value of the blue corn.This adaptation offers baking soda as a convenient substitute for home cooks.

Whatcha Need

• 10 dried corn husks
• 1½ cups blue cornmeal
• 3 tablespoons culinary ash, or 1 teaspoon baking soda
• 1 teaspoon raw agave syrup
• 1 cup boiling water

Whatcha Do

1. Soak the corn husks in boiling water until soft and pliable. Drain well and pat dry.
2. If using culinary ash, combine it with ¼ cup of the boiling water in a glass measuring cup and let it stand for several minutes. Pour the liquid through a fine-mesh strainer, discarding the ash. If using baking soda, simply dissolve it in the ¼ cup boiling water.
3. In a medium bowl, combine the blue cornmeal and agave syrup. Pour in the remaining ¾ cup boiling water, stirring until the mixture thickens. The water must be boiling hot or the cornmeal will not properly gelatinize.
4. Stir the strained ash water (or baking soda mixture) into the cornmeal. The dough will darken to a deeper blue and should resemble thick cake batter. If necessary, stir in a little additional cornmeal to reach the proper consistency.
5. Spoon the mixture evenly into the prepared corn husks. Fold the sides over the filling, then fold the ends inward. Tie each tamale with narrow strips torn from an extra corn husk, if desired.
6. Bring a large pot of water to a boil. Carefully place the tamales in the boiling water and cook for 12 to 15 minutes, or until firm and fully cooked
7. Serve hot, traditionally on their own or with a mild chili sauce.