Tamaleada- Sonoma Latina Grill Style

All ages can gather and celebrate all that is good by making tamales, share stories, music and games. Like many traditions in Mexico, family and friends get together to work side by side to assemble tamales for both Christmas Eve and Christmas Day meals. Tamales are a simple and traditional meal served with rice, beans, and drinks like Mexican hot chocolate!

Ingredients:
yields approx. 3 dozen 6 ounce tamales

Red Sauce
6-7 ounces of Bright red New Mexico or California dried chili pods
(Chili pods should be selected according to your desire of spiciness, or blend
varieties for your own unique flavor.)
4 cups of water for boiling
4 cups water
2 cups of prepared chicken stock
6 small cloves of finely chopped garlic
1 tablespoon of ground cumin
1 teaspoon of salt
1/2 cup corn starch dissolved in 2 cups of ice cold water

Prepare pods. De-stem & de-seed pods, then wash with cold water. Wash
your hands. Place prepared pods in a 3 qt. sauce pan, cover with 4 cups
water- boil for 10-12 min, or until pods are tender.

Separate and strain boiled pods from water, place pods in blender. Reserve
water from boiling process to the side. Slowly add reserved water until the
blender contains 3 cups total of pods and water. Blend for 8-9 minutes on
high holding the lid down tight. Strain liquid contents into an 8 quart
stockpot. Turn flame up to high. Add the balance (1 cup) of reserved water
(from boiling process) to the metal strainer, and stir the skins once again
until all the water empties into the pot. Now add 4 cups of water to the
strainer, and stir the skins a final time. Discard remaining skins in the
strainer.

To the pot, add chicken broth, ground cumin, and fresh garlic. Bring to a
boil, lower to medium-high and let boil for 5-10 minutes. Slowly add corn
starch mixture to boiling sauce. Add salt to taste. Cover and simmer for
another 20 minutes. Let cool to room temperature, then refrigerate until 1
hour before use.

Tamale Masa
Dehydrated Masa Harina (fine grain) 10 cups
Baking Powder 7 tsp.
Sea Salt 4 tsp.
Olive Oil, Lard or Butter (heated and softened) 3 1/3 cups
Water (warm to hot) 7 1/2 – 8 cups

Add dry ingredients to the KithchenAid Mixing bowl and mix on lowest
setting with the paddle for 30 seconds. Now add lard and water to the bowl
and mix on low speed for another 10-12 minutes until masa has a smooth
cream cheese spreadable consistency. It will be necessary to stop the mixer 3
or 4 times and knock down the masa from the sides of the mixing bowl with
a spatula for full distribution. Mixing can be done in a large bowl and by
hand as well. Refrigerate up to 24 hours, remove from refrigerator 1 hour
before use.

Tamale Filling
6 pounds trimmed boneless pork butt
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground pepper
1/2 cup of olive oil
3/4 cup of water

Combine dry ingredients and coat the meat. Rub pork with olive oil. Add
pork to a preheated 6 quart stock pot and brown meat for 10 minutes. Add
water to the pot and deglaze. Place entire pot with lid into the oven for 3 1/2 –
4 hours at 375 degrees until meat is tender and shreds with a fork. Remove
from oven and discard excess fat. Mix 3/4 of the Red Sauce into meat and
juice, reserving 1/4 for pouring over finished tamales as a garnish. Let cool,
then refrigerate. Remove from refrigerator 1 hour before use.

Corn Husk
One 9 ounce package of dried corn husks (ask for highest quality)

Submerge corn husk in a large pot of cold water 1-2 hours before you
begin assembly.

Assembly:
Drain and select 36 of the largest husk, they should be 6 to 7 inches wide.
Place two smaller husk together to reach desired width. Place the smooth
side of the husk up, rough side down. Retain leftover husk to use in
steaming process.

Divide masa into 36 even pieces. Using a tablespoon dipped in water,
spread the masa over the entire corn-husk from the bottom to 2” from the
pointed top. Place about 3 ounces of the meat filling into the center of the
masa about 1 inch from the bottom. With the bottom facing you, fold the
left side over the filling touching the furthest right side. Roll the right side
to the left finishing the cylinder. Pinch the bottom of the tamale closing
the seam. Fold the pointed end down and place in a pile with pointed end
down.

Steaming:
Select a pot with a steamer basket similar to a Pasta pot and fill with water to
the bottom of the steamer. Throw 5-8 smaller corn husk on the bottom of the
steamer creating a thin barrier between the basket and the tamales. Tightly
stand as many tamales as you can in the steamer basket with the point of the
tamale facing down and the pinched end facing up. Now place a clean damp
dish towel on top of the tamales covering the tops. Bring pot to a boil and
add the lid. Reduce the heat and simmer on medium for 1 hour and 20
minutes, then shut off and let cool for a few minutes. Remove one tamale fro
mthe pot and let cool for 5 minutes. Tamale Masa should set and peel away
from the husk when cooked. Otherwise cover pot and simmer for another
10-15 minutes until done. Let tamales cool for 20- 25 minutes. Remove
tamales from husk, top with red sauce and serve with rice and beans.  SLG

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Sautéed Seasonal Vegetables

Sautéed Seasonal Vegetables

Ingredients:
(as available and according to your family’s often widely-varied preferences)
2.5 oz Ancho chili powder
½ oz Ground cumin
2.5 oz Honey
1 cup Olive Oil
1 oz Sea salt
10 oz Wild mushrooms
10 oz Zucchini
3 ears Grilled corn
10 oz Yellow squash
10 oz Tomatoes
1 oz Chopped cilantro
4 cloves Minced garlic
1 small Minced yellow onion

Tools:  1 large stainless steel bowl, whisk, measuring cup, measuring spoons, 14” sauté pan, cutting board, 2 knives, large slotted spoon, wooden spoon

Procedure:
1. Combine the first 5 marinade ingredients and whisk in a stainless steel bowl.
2. Cut all vegetables into small 1″ x 1″ cubes.
3. Combine vegetables with marinade and toss. Let stand for 15 minutes, tossing a few more times.
4. Preheat a large 14” sauté pan on Med-High and slowly add the drained vegetables to the pan using a slotted spoon. Stir with a wooden spoon and Sauté until soft.  SLG

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Corned Beef Quesedillas

Growing up in Omaha, my dad’s mom Mary worked for a restaurant called the Blackstone. She learned how to make the Reuben sandwich first hand. Mary and Jose Tamayo made Reuben sandwiches every St. Patricks day ever since. The rest is history.

By the way, one account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.

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Refreshing Strawberry Fresca

California strawberries are always the first berries to come into season, and we just love them. We prepare our refreshing Agua Fresca with a variety of fresh fruits. We will switch to other berries and sweet watermelon which will be arriving next month, but right now look for strawberries in markets near you.

Ingredients:
4 lbs fresh strawberries
2 cups organic cane juice
½ cup fresh lime juice
2 gallons water
½ gallon ice

Tools:
cutting board, paring knife, long spoon, two 1 gallon pitchers, measuring cup, juicer, blender

Procedure:
Blend all ingredients (except ice) in blender until strawberries are pureed and sugar is dissolved. Pour evenly into 2 pitchers, add ice and chill.  SLG

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Our Famous Oaxcan Mole Recipe

This is a great winter recipe! The combination of sweet and savory flavors will keep you coming for more. Like all of our recipes, this is from scratch. Get everything ready before hand; preparation time is about two to three glasses of Pinot Noir on Black Friday or the Saturday after Thanksgiving. Take your time and savor the process.

Step 1- The Base
4 cups of water for boiling pods
4 oz total of your favorite Chile pods. (Chili pod should be selected according to your desire of spiciness, color, and taste.) Guajillo is what we use at SLG, my Mom only used several combinations of Pods from different regions.
4 more cups of water
1 cup of heavy chicken or beef stock  (personal preference)
3-4 small cloves of minced garlic  (personal preference)
1-2 tablespoon of ground cumin  (personal preference)
4 tablespoons of corn starch mixed with 1 cup of cold water

Prepare Pods. De-stem & de-seed pods, then wash with cold water.
Place washed pods in a sauce pan, cover with 4 cups water- boil for 10-12 min, or until pods are tender. Separate and strain boiled pods from water, place pods in blender container. Reserve water from boiling process to the side.

Slowly add reserved water until the blender contains 3 cups total of pods and water. Blend for 5-7 minutes or until completely pureed. Strain pureed pods into an 8 quart stockpot. Turn stove up to high. Add the balance (1 cup) of reserved water (from boiling process) to the strainer, and stir the skins once again until all the water empties into the pot. Now add 4 cups of water to the strainer, and stir the skins a final time. Discard remaining skins in the strainer, you don’t want that stuff. The whole idea here is to not get any skins in your sauce.

To the pot with the puree, add stock, ground cumin, and fresh garlic cloves. Bring to a boil, then lower to medium-high. Let boil for 5-10 minutes. Slowly add corn starch and water mixture beginning with ¼ cup during a low boil. Slowly add more for desired thickness check thickness every 2 minutes. Cover and simmer for 20 minutes. Let cool to room temperature before continuing.

This is a basic red sauce. Now step 2 turns your sauce into a mole by adding mole ingredients. A sauce coats a tablespoon when turned sideways, a mole is much thicker and slowly falls from the spoon and leaves a thick coat.

Step 2- The Goodies
Now to a clean blender add:
1 1/2 cup of hot water
3 fresh tomatoes quartered
3/4 cup of fresh almond butter
½ cup of natural peanut butter (peanuts are optional)
3 tablespoons of ground cinnamon
½ cup of raisins
2 tablets of Mexican Chocolate broken into small pieces
¾ cups of toasted sesame seeds (retain ¼ cup for plating)
4 small Pilloncillo brown sugar cones or 3/4 cups of Brown sugar
½ cup of raw cane sugar
1 chipotle or habanero pepper (Personal preference)
1-2 teaspoons of Sea Salt

Put everything in the blender but a ¼ cup of sesame seeds and salt. Puree goodies until thick like a chocolate frosting. Add the goodies to the stock pot of Red sauce and slowly fold the two together. Bring to a boil for a few minutes and then simmer for 30 minutes uncovered. Now salt to taste. Salt is a flavor enhancer and should be added last to bring out the bouquet of flavor and aroma. If it’s too thick, slowly add ½ cup of broth to reach a cake batter consistency.

Add leftover Turkey pieces to the mole and continue simmering in the Mole for another 30 minutes until the turkey begins to shred easily with a fork. Plate turkey with rice, beans, fresh tortillas and sprinkle with remaining toasted sesame seeds over everything.  SLG

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