By / Photography By | May 15, 2019

Ingredients

  • 1 part finely or coarsely ground corn (roasted)
  • 2 parts shelled pinon nuts

Preparation

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.

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Ingredients

  • 1 part finely or coarsely ground corn (roasted)
  • 2 parts shelled pinon nuts