This recipe has only four ingredients, yet it packs a lot of flavor. Traditionally, these are made outside on a hot flat stone that acts like a griddle. Elders like to dip these blue corn patties into mutton stew.

  • 2 teaspoons juniper ash 
  • ½ teaspoon salt
  • 1½ cups roasted blue cornmeal

Makes 6 servings

1. In a medium saucepan, combine the juniper ash and ½ cup of water and mix with a wooden spoon. Bring the mixture to a boil over medium heat and let it boil for 3 to 4 minutes, until the mixture turns a gray color and is bubbling hot. Remove from the heat and add the salt. Mix well.

2. Stir in the cornmeal, ½ cup at a time. Once all the cornmeal is incorporated, add ¼ cup cool water and continue to mix until a thick dough forms.

3. Transfer the dough to a medium heat-safe bowl and let it cool for 3 to 4 minutes, until it is cool enough to handle.

4. Heat a medium pan or cast-iron skillet over medium heat for 8 minutes.

5. While the pan is preheating, mix the dough with your hands for 2 minutes and then divide the dough into 6 balls. Flatten each ball into a round patty, 3 inches in diameter and ¼ inch thick. Place the patties on a plate and cover with a damp paper towel.

6. Cook the patties for 4 to 5 minutes on each side, until slightly toasted and deep blue in color. If the patties start to toast quickly, reduce the heat to medium-low. Serve warm with stew.

This recipe originally appeared in "Diné Dining" by Andi Murphy.