Tamales (above) and California Raisin Custard
Early California cuisine evolved from the indigenous foods of the Americas. Maize, or corn, cultivated in the Southwestern United States for at least 3,000 years, was El Rey, King! In Aztec tradition, maize was ground into paste then cooked in corn husks. Fillings were added based on the imagination of the cook. Although most tamales today utilize meat fillings, sweet and savory ingredients are used such as, olives, California Raisins, and even Chocolate! Try this Early California version that includes California raisins as an integral part of the filling.
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- Incorporate California raisin paste, or ground California Raisins, into tortilla masa. California Raisins help to hold in moisture, keeping the corn sweet and moist. Use California Raisin paste as a partial fat replacement. Add California Raisin paste to reduce portion of fat called for in the masa.
- Grind California Raisins and add to meat fillings to impart sweet and savory flavor. Ground California Raisins can also be used as a binder to hold fillings together.
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Tamales con Carne y Pasas
(Meat and California Raisin Tamales)
Yield: 50 (5-oz. servings)
Ingredient
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Weight
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Measure
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| Corn Husks |
50 pieces |
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| Masa harina |
6 lbs. |
4 quarts 2 cups |
| Lard or vegetable shortening |
1 lb. |
2 cups |
| Salt, to taste |
1 oz. |
2 tbsp. |
| Meat or chicken broth |
1 lb. |
1 quart |
| Pork or chicken, cooked and shredded |
5 lbs. |
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| California Golden Raisins |
1 lb |
3 cups |
| Red chile sauce |
1 lb. 8 oz. |
3 cups |
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Directions:
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1
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Soak corn husks in warm water to soften. |
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2
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Beat the masa, lard or shortening in a heavy-duty electric mixer with the bread paddle for at least 5 minutes. |
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3
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At low speed add the salt and a little of the broth. Continue to add broth, a little at a time. The consistency should be smooth and a bit sticky, not unlike chocolate chip cookie dough. |
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4
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In a large pot, mix together meat, red chile sauce and raisins and cook for five minutes stirring as needed. |
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5
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On each corn husk, spread a layer of masa 1/8 to 1/4 inch thick. Top with 2 tablespoons (2 1/2 oz.) meat mixture and roll up. |
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6
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Fold up the ends of the husk and place fold down on a rack steamer pan over boiling water. Make sure water covers bottom of pan but does not touch the tamales. Cover with a damp kitchen towel and cover lightly. |
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7
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Steam for about 1 1/2 hours at a soft boil till the top tamales are firm. Tamales can be made in advance and reheated in the steamer. |
Gelatina de Leche con Pasas
(California Raisin Custard)
Yield: 50 (5-oz. servings)
Ingredient
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Weight
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Measure
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| Condensed Milk |
6 1/4 lb. |
2 quarts 2 cups |
| Water |
10 lbs. |
1 gallon 1 quart |
| Vanilla extract |
1 1/2 oz. |
3 tbsp. |
| Whole eggs |
10 oz. |
6 large |
| Heavy cream |
1 lb. 8 oz. |
3 cups |
| Unflavored gelatin |
3 oz. |
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| California Golden Raisins |
13 oz. |
1 1/2 cups |
| Brandy or water |
1 fl. oz. |
2 tbsp. |
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Directions:
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1
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In a large sauce pan, heat condensed milk, water and vanilla and bring to a low boil. |
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2
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I a large bowl, beat eggs until frothy. Add cream. |
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3
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Bring the milk to a full boil and whisk in the egg and cream mixture. Remove from heat. |
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4
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In a double boiler dissolve the gelatin in a few tablespoons of water and mix well with the rest of the ingredients. |
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5
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Divide into individual molds and chill. |
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