Sangre del Sol (Blood of the Sun) red corn

Adaptation Projects
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Sangre del Sol (“Blood of the Sun”)

For the past 13 years, I have been developing a unique strain of red corn—one that bridges deep genetic history with bold new potential. What began as a highly inbred Peruvian landrace (see picture 4) has now evolved into a rich, genetically diverse variety through careful crossbreeding with heirloom corns from around the world. By importing seeds, selectively breeding for color and resilience, and allowing nature to play its role, I have cultivated a true landrace—one that thrives in the Dutch climate.

From the beginning, my focus has been on color—deep, striking reds that range from vibrant ruby to near-black burgundy. But these hues are more than just visually stunning; they hint at the abundance of anthocyanins and other natural compounds, making this corn as nutritious as it is beautiful.

Beyond its aesthetics, this corn has practical value. It grinds into a richly colored masa for tortillas, bringing both flavor and heritage to traditional foods. And for those in craft distillation, its complex sugars lend themselves beautifully to a smooth, distinctive moonshine.

But perhaps its greatest strength lies in its future. As a landrace, it continues to evolve, adapting and strengthening with each generation—offering endless possibilities for farmers, chefs, and breeders alike. More than just a crop, this corn is a living testament to the power of genetic diversity and the art of selective breeding.

This year, my focus is on increasing the numbers for this particular strain. At the end of next month, I will be sowing 590 plants, ensuring that by the end of the year, I can share this true European red corn with anyone eager to test it and contribute to its ongoing evolution.

P.S. For years, I have been searching for Jimmy Red Corn to incorporate into this project. If anyone knows where to find it in Europe, please let me know!

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Congratuations thomas, I will be more than happy to exchange some of your beautifull red corn (a colour I also favor in corn) for whatever you would wish in my own production next year.
I would be gratefull also if you would share your process and recipe for the massa (I have not yet been able to successfully nixtamalize corn so any tips is welcome)

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I will contact you this fall about the seeds!

For the massa:

Yield: ~30 tortillas (about 12 cm diameter)

Ingredients:

1 kg dried field corn (white or yellow)

10 g food-grade wood ash (from hardwood, sieved to remove large chunks)

2.5 L water

5 g salt (optional)

Equipment:

Large pot (non-reactive, stainless steel or ceramic)

Stone grinder, food processor, or metate

Tortilla press or rolling pin

Comal or cast-iron skillet

Step 1: Nixtamalization (Processing the Corn)

  1. Dissolve the wood ash in 2.5 L of water in a large pot. Stir well.

  2. Add the dried corn and bring to a gentle simmer. Do not boil hard, or the corn may break apart.

  3. Simmer for 30-45 minutes, stirring occasionally, until the outer husk of the corn rubs off easily.

  4. Let the corn sit overnight (8-12 hours) in the alkaline water. This loosens the hulls and improves nutrition and flavor.

Step 2: Rinsing & Grinding

  1. Drain and rinse the corn thoroughly, rubbing the kernels to remove the husks. The corn should be slightly soft.

  2. Grind the corn into masa:

Traditional: Use a metate or stone grinder.

Modern: Use a food processor, adding small amounts of water as needed. The dough should be soft but not sticky.

  1. If using, mix in the 5 g of salt for flavor.

Step 3: Shaping & Cooking the Tortillas

  1. Divide the masa into 30 g balls (~golf ball size).

  2. Flatten each ball using a tortilla press or rolling pin between two sheets of plastic.

  3. Heat a comal or cast-iron skillet over medium-high heat.

  4. Cook each tortilla for 30-40 seconds on one side until bubbles form, flip and cook for another 30-40 seconds, then flip once more for 10-15 seconds.

  5. Wrap cooked tortillas in a clean towel to keep them warm.

Notes:

If tortillas crack when pressed, add a few drops of water to the masa.

Wood ash can be substituted with calcium hydroxide (pickling lime) if needed.

Fresh tortillas can be stored in a sealed container for up to 3 days or frozen for months.

Let me know if this works for you!

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Hello Thomas, sorry I did not reply to this very kind message from you.

Thank you very much for the details. I never tried with ashes, so this is a way for me to move forward.

I don’t know yet when I will get organized but it is in my to-do-list now !

I wish you a productive seed multiplication season ! (I just sowed 400 peas today)

best regards

Isabelle

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Hi Thomas,
Really nice project!
I am also interested in red corns, but more of the flint type for polenta.
Planning to plant together this year as a new project:

  • Cascade Ruby Gold (mainly)
  • Abenaki Calais
  • Floriani Red flint