Ingredients with Measurements:
- 1 cup blue cornmeal
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup roasted green chiles, chopped
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Piki stone or cast iron griddle
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine blue cornmeal, water, and salt. Mix well until a smooth batter forms.
2. Add chopped green chiles and shredded cheddar cheese to the batter. Mix well.
3. Preheat the piki stone or cast iron griddle over medium heat.
4. Cut a piece of parchment paper into a circle that fits the size of the piki stone or griddle.
5. Place the parchment paper on the hot piki stone or griddle.
6. Pour a ladleful of the batter onto the center of the parchment paper.
7. Using a spatula, spread the batter evenly into a thin layer.
8. Cook the piki for 2-3 minutes or until the edges start to curl up.
9. Carefully lift the parchment paper and flip the piki over.
10. Cook the other side for another 2-3 minutes or until golden brown.
11. Repeat the process with the remaining batter.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 420mg
Total carbohydrates: 24g
Dietary fiber: 3g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Blue cornmeal can be substituted with regular cornmeal.
- Roasted green chiles can be substituted with canned green chiles.
- Cheddar cheese can be substituted with any type of cheese that melts well.
Variations:
- Add diced tomatoes, onions, and cilantro to the batter for a fresh twist.
- Substitute the green chiles with red chiles for a spicier version.
- Add cooked bacon or ham to the batter for a meaty option.
Tips and tricks:
- Use a ladle to pour the batter onto the parchment paper for even distribution.
- Spread the batter as thin as possible to achieve a crispy texture.
- Use a spatula to gently lift the edges of the piki before flipping it over to avoid tearing.
- Serve the piki immediately after cooking for the best flavor and texture.
Storage instructions:
- Store leftover piki in an airtight container in the refrigerator for up to 3 days.
- Reheat the piki in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the piki on a colorful plate to showcase its golden brown color.
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with a side of salsa or guacamole for dipping.
- Pair with a refreshing salad for a light meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the piki sticks to the parchment paper, use a spatula to gently loosen it.
Food safety advice:
- Make sure to cook the piki thoroughly to avoid any risk of foodborne illness.
Food history:
- Piki is a traditional Hopi bread made from blue cornmeal and water. It is cooked on a flat stone or griddle and served with various toppings.
Flavor profiles:
- The blue cornmeal gives the piki a nutty and slightly sweet flavor, while the green chiles add a spicy kick. The melted cheddar cheese adds a creamy and savory element.
Serving suggestions:
- Serve the piki as an appetizer or snack.
- Pair with a cold beer or margarita for a refreshing drink.
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Region: New Mexican