Atlish
Ingredients
- 1 part finely or coarsely ground corn (roasted)
- 2 parts shelled pinon nuts
Instructions
- Pinon Nut Butter Roast the pinon nuts in a frying pan until they crack. Let them cool down. To break the shells of the nuts grind them carefully with a hard object like a stone or wooden rolling pin. Traditionally the tsédaashjéé' and tsédaashch' íní (Metate and Mano) were used: Place the shelled pinon nuts on the Metate and grind into a paste. Mix with roasted white corn and mold into a small cake. It can then also be dried in the sun and kept for winter. For diversity, add sumac berries: Chiiłchin to sweeten. You can also add dried venison to make achxǫǫh.
