Did you know that blue corn is the only totally perfect food known?   That is how the ancients in America survived and flourished.  The most popularly known example of the flourishing  people of Chaco Canyon eons ago is most interesting.  Sunset magazine, a few years ago reflected on the fact that the Anasazis who dwelled in Chaco Canyon probably were dwellers of the New York City of  the time.  They were known for their large stone granaries  housing blue corn. 

So....what is the magic?  It is that blue corn is the only known food to have 100% nutrition.  Other pigments in corn have almost as much, but they are lacking lysine that is readable  by the human stomach.   So, to sum it up, blue corn as other types of corn, has all the essential vitamins and minerals for healthy life.  The difference is that of all the essential amino acids--only blue corn has lysine that is readable by human stomach.  Lysine is important to prevent herpes, mouth sores and fever blisters.

White corn was the original color of corn in Mexico, where corn was  developed and it was kept edible by storing it with powdered lime or in the limestone caves of Southern Mexico.  Also, by preserving it in a soaking of limestone water; then drying it out, resulting in  posole.  Posole is the mother process for masa, which when ground is the product which corn tortillas and tamales are made from. 

Blue corn bread or tortillas go extremely well with chiles.  A favorite  of mine that we always make in out weekend and week long classes is Blue Corn Parfait Bread which is just plain yummy with Bowl o Red, the first American chili con carne.  Blue corn tortillas are just plain amazing in  red chile beef enchiladas.

If you are a football fan and want to have a traditional meal for watching the Super Bowl, serve Bowl o Red along with our Blue Corn Parfait Bread and have Guacamole with Tostadas beforehand.  With this in mind, I am keeping our 25% off special on our chiles and cumin to give you enough time to order before the big game on the 13th of February.

Also, I am giving you a "deal" for the February 18-20, 2022 weekend and the March 7 - 11, 2022  week long class.  For two days--until February 5, each will be at 25% off.

Here's my Blue Corn Parfait Bread and Bowl o Red recipes.

BLUE CORN PARFAIT BREAD

The best blue cornmeal is smoked in adobe ovens and then lava-wheel ground to a fine flour consistency. (That is what we sell) With the popularity of blue corn, a lot of blue corn on the market is “filled,” or blended with white or yellow corn. For the best flavor, buy pure blue cornmeal, if it is available. The moist quality of this bread has long made it a favorite with campers and picnickers.

Yield: 9-12 servings

1 cup blue cornmeal

1-1/2 teaspoons baking powder

¾ teaspoons salt

2 eggs

2/3 cup butter or margarine, melted

1 cup dairy sour cream

2 cups cooked or canned whole-kernel corn, drained

¼ pound Monterey Jack cheese or Cheddar cheese, or a combination of the two, sliced ¼ inch thick

¼ cup sliced jalapeno chiles, either pickled or fresh

1. Preheat oven to 375F. Grease a 9-inch cast-iron skillet or a 9-inch round or square cake pan. Mix the dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.

2. Pour almost half the batter into the prepared pan. Cover with the sliced cheese and chiles. Pour the remaining batter over cheese and chiles and smooth to cover the filling. Bake 30 to 40 minutes or until golden and a wooden pick inserted in the center comes our clean. Serve warm.

BOWL O’ RED 

The influence behind this recipe came from my maternal grandfather, who was in charge of the line extensions going west from Topeka, Kansas.  While working with the Santa Fe Railroad, he was stationed a long time in Dodge City, KS which was the end of trail for the cattle drives.  He developed this recipe after commiserating with lots of “cookies,” or trail cooks who cooked for the cowboys bringing cattle up from Texas and Northern Mexico.  It has won numerous chili cook-offs and is one of the really true original chilis. I like to gussy it up with side dishes of Fixin’s ‘n Mixin’s of chopped onion, pickled jalapenos, mixed grated cheddar and Jack cheeses, sour cream garnished with lime wedges edged in powdered mild red chile and a bowl of pequin quebrado minced Habeneros for those who like it red hot! 

Yield:  6 to 8 servings 

• 2 Tablespoons lard, butter, bacon drippings, or rendered beef fat
• 1 large onion, coarsely chopped
• 3 pounds lean beef, cut into ½-inch cubes
• 3 medium-sized garlic cloves, finely chopped
• 1/4 cup pure ground hot chile or to taste
• 1/4 cup pure ground mild chile
• 1 Tablespoon ground cumin, divided
• About 3 cups water
• 1-1/2 teaspoons salt 

1. Melt the lard in a large heavy pot with a flat bottom and straight sides over medium heat.  Add onion and cook until softened.  Remove from heat. 

2. Add meat, garlic, ground chiles and ½ the cumin to the pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce the heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. NEVER COVER.  Placing a lid on a stew such as this will steam the meat, toughening it, rather than allowing it to break down and become quite tender.   Add more water if necessary.  Taste and adjust seasonings, adding remaining cumin. Serve with fixin’s ‘n mixin’s as noted above.