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Category : The Four Legged
Region : Southwest ~ California
Rating : 5
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Dibeh bi"tse Tsin (sheep head)
Contributor : Added by Administrator
Tribal Affiliation : Assiniboine/ Choctaw
Orgin of Recipe : Offered by Kim Zahir ... who learned this from Kayenta Arizona
Type of Dish : All Indigenous Ingredients
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Ingredients
- One Sheep's Head
- A whole bunch of corn husk, dried
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Directions
Burn the wool off by throwing the head in a fire. rotate the head so as to avoid burning. After all the wool is well singed, scrape off residue. Soak the dried corn husk well, 12hrs.or more lightly boiling will speed up the process. until the husk is very pliant. Apply husk to the head in layers until the head is completely covered(you can also cover this in wet burlap for added protection)cover this in mud (not too wet as it will shrink and crack when the water evaporates) You can also use a bunch of foil if your a contemporary traditional type then use the mud treatment this is so the heat is evenly distributed Heat a bunch of rocks in a fire , line a pit with them layer the rocks with some dirt put the sheep's head on the dirt cover with more dirt build a fire on top of that and let it burn out (at least 4 hrs.)
Note: Don't put any salt on the eyes when you eat them or your sheep will go blind. And for those of you who don't know, don't eat the pupil .
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