Hopi Beef Stew with Cornmeal Dumplings
Corn is considered sacred amongst the Pueblo and Navajo people, and plays an important role in their legends, ceremonies and daily lives. Most of us are used to only seeing yellow corn, but it also comes in a variety of colors, including red, blue and multi-colored. Here, we've combined yellow cornmeal along with other traditional ingredients and our own New Mexico Chili Powder, a mild, earthy blend of New Mexico chile, guajillo chile, paprika, cumin, garlic and onion. We've also included our own Alderwood smoked salt and, in the dumplings, some ground sage to bring a dash of Southwestern flavor.
Recipe adapted from Marcia Keegan, "Pueblo and Navajo Cookery," Earth Books, 1977