Tamaya Blue Corn Mixes are a Native American Product made with Traditional Blue Corn. These wonderful mixes are from the Santa Anna Pueblo just north of Albuquerque, New Mexico.
Tamaya Blue Corn Atole Mix: This roasted atole smells and tastes great. Atole is one of oldest traditional Pueblo foods of the Indian Nations. Atole is made by mixing this roasted meal with water or milk. Some add sugar, some add salt before heating, for a delicious and nutritious breakfast similar to cream of wheat or porridge. Additional ingredients can be added to these mixtures according to taste cinnamon, honey, raisins, sugar, salt or a little imagination can make a tasty and exciting traditional meal. Pueblo cooks prefer to use this roasted corn meal over unroasted cornmeal in their favorite recipes because of the richer flavor. 16 oz. bag.
Tamaya Blue Corn Muffin Mix: A mix that couldn't be easier! Taking just 5 minutes (or less) to blend your fresh ingredients with the mix, and another 20 to 25 minutes to bake while you set the table with butter and your favorite jam or honey, you'll be sure to enjoy this triumph of the culinary arts. 16 oz. bag.
Recipe for Tamaya Blue Corn Muffins: Combine 1 1/4 cup of milk, 1 egg, 1/4 cup of oil, 3 Tbs. sugar, and the conenets of the dry mix package. Stir until lumps are dissolved. Spoon into 12 muffin tin or 8'' pan coated with oil or butter. Bake in pre-heated 450 degree oven for 20 to 25 minutes or until top is lightly brown and a toothpick comes out clean. Please to Enjoy!
Tamaya Organic Blue Corn Meal or Flour: A whole grain that is roasted before milling and is interchangable, in recipes, with any other corn meal. Pueblo cooks prefer to use this roasted corn meal over unroasted cornmeal in their favorite recipes because of the richer flavor. 16 oz. bag.
Tamaya Blue Corn Pancake Mix: A wonderful mix for a particularly Southwestern way to start your day! This mix combines the pancake, a frontier staple, with the distinctive flavor of the Native American blue corn. This hearty treat is guaranteed to become a family breakfast favorite. 16 oz. bag.
Recipe for Blue Corn Pancakes:
Two eggs 1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour 3/4 cup Tamaya Blue Corn Pancake Mix
1 1/2 teaspoons baking soda
2 tablespoons sugar 1 teaspoon salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill. Wait until bubbles form on top of pancake then flip. Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup.
Ingredients: Whole Grain Blue Corn Meal, Whole Wheat Flour, Baking Powder, and salt. Keeps Best Refrigerated.