Mayan Corn Salsa Recipe

Blanch the corn ears in boiling water for 5 minutes.

Salsa verde near me. Its nutritional value depends entirely on the freshness and quality of your produce choices so buy the best organic and vine ripened ingredients. Carefully peel off the husks from the bottom of the ear keeping them intact. You want the cutlets about 14 inch thick.

This simplified version of an ancient mayan tortilla recipe will allow your class to make and appreciate traditional mayan food. Or you could use plantain leaves. Trim off any dried or discolored areas from the top of each husk.

Corn tortillas were a staple of the mayan diet as their most abundant crop was corn. Combine cooled quinoa corn 1 tbls juice pineapple scallions and oil. Cover and process until finely chopped.

Add prepared corn stirring well to mix the salsa together. Combine onion cilantro jalapeno lime juice and sea salt in container of a food processor fitted with metal blade. Drained the corn and give it a good rinse.

If using whole corn slice the kernels off the corn. Transfer to a medium bowl. Put a medallion into a heavy freezer bag and pound it flat with a mallet or empty wine bottle.

Remove and drain well. The kernels are stripped from their cobs ground into a paste kneaded with water into masa essentially corn dough and formed into delicious little disks then roasted over a flame. In separate bowl combine garlic beans tomato 1 tbls juice cilantro and 14 cup sunflower seeds.

Spread bean mixture onto a serving platter and mound the quinoa on top. Then it is filled with pork chicken cheese vegetables etc wrapped and steamed. If you are brining the pork submerge it in a mixture of 14 cup kosher salt to 1 quart water then let it sit in the fridge overnight.

In a bowl combine lemonlime juice salt sugar and give it a good mix. Garnish with additional sunflower seeds. Tortillas are both a perfect vehicle and accompaniment to many foods.

Cover and refrigerate for at least an hour before serving. Remove kernels from the corn cobs. The mayan cuisine would remain incomplete without the mention of tamales which is basically made from corn flour that is to say the initial step includes making a type of corn husk.

Season with salt and pepper to taste. Blanch the husks in same water for 3 minutes. Ixni pec a mayan zesty salsa filled with nutrients minerals and antioxidants is enjoyed for its fresh crispy texture aroma and flavor.

Fresh ixni pec salsa. Best if refrigerated for at least two hours before serving to allow flavors to meld together. When you are ready to marinate it slice the loin into medallions.

Mix in all the remaining ingredients.