How To make Tamale Pie 1911
***MEAT*** 1 pound beef chuck
1 1/2 pounds pork shoulder
1 bay leaf
1 onion
chopped
3 cloves
6 peppercorns
salt ***CHILE GRAVY*** 10 dried red chiles :
such as
new mexico or california 3 tablespoons meat drippings; lard or shortening
3 tablespoons flour
1/2 teaspoon salt
2 cups reserved stock
***CORNMEAL CRUST*** 1/2 cup reserved stock
3/4 cup cornmeal
1 egg
1 tablespoon lard
***ASSEMBLY*** 1/2 cup raisins
1 pint olives
MEAT. Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours. Remove beef and pork from pot. Strain stock and reserve 2 1/2 cups. Discard bay leaf, onion, cloves and peppercorns. Cut meat into 1-inch cubes.
CHILE GRAVY. Cut stem ends off chiles and soak overnight in cold water to cover. Remove seeds and veins and simmer in water to cover 30 minutes. Scrape pulp out of skins. Puree in blender and set aside.
Melt lard in saucepan over medium heat. Stir in flour and salt and cook over low heat, 3 to 4 minutes. Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes. Stir in chile puree, remove from heat and set aside.
CRUST. Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.
ASSEMBLY. Sprinkle raisins evenly in bottom of 1 1/2-quart baking dish. Sprinkle olives over. Place meat cubes in layer on olives and pour Chile Gravy over. Spoon Cornmeal Crust mixture evenly over top. Bake at 325 degrees until crust is golden brown, about 1 hour.
[6 servings. Each serving: 562 calories; 1,715 mg sodium; 130 mg cholesterol; 33 grams fat; 34 grams carbohydrates; 35 grams protein; 2.18 grams fiber. ]
Notes: The Test Kitchen found that adding 1 egg and 1 tablespoon lard or shortening to the original 1911 recipe made a lighter crust and that pureeing the chile pulp (which the original recipe didn't call for) made a smoother gravy. SOURCES: Recipe contributed by Emma Gatzke of San Fernando. Taken from LA Times Cookbook #4, June 25, 1911; reprinted in article "Easy Cal-Mex Fusion," By Leilah Bernstein !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net
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Quesadillas Cernidas & Aztec Maize
Quesadillas are the perfect blend of Old and New Mexican cuisine. With the help of Professor Ken Albala, we create 19th century Quesadillas Cernidas and look at the history of Aztec corn tortillas.
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QUESADILLAS CERNIDAS
ORIGINAL 1831 RECIPE (From Cocinero Mejicano)
Put your corn to cook with water, being washed and let it dry. Grind it and sift. Mix with the dough a little melted lard, salt, and little of the settled tequesquite so the dough is workable. Sprinkle with flour and form into a wheel, well flattened in the way you like, and put in the middle a little aged cheese, or fresh, according to the preference of each one. Fold over the edges so they stick. At this point put them into very hot lard, bathing continuously each so they puff up. Take them out and drain them and eat them fresh.
MODERN RECIPE
INGREDIENTS
- 1 1/2 Cups (180g) Masa Harina
- 1 Cup (250ml) Warm Water
- 1 teaspoon Salt
- 2 tablespoons of lard plus more for frying (or any oil of your choice)
- 2 tablespoons Tequesquite water (Using a tablespoon of tequesquite and 4oz boiling water)
- 4oz (115g) cheese
METHOD
1. Mix the salt, masa harina, and water together to form a dough. Add in the 2 tablespoons of lard (or oil) and tequesquite water making sure to not get any large pieces of rock.
2. Shape the dough into balls about the size of a golf ball and press into tortillas either by hand, with a rolling pin, or with a tortilla press.
3. Place a sprinkling of cheese in the center of the tortilla then fold over and press down to seal in the cheese, forming a quesadilla.
4. Heat lard or oil in a pan about a half inch deep over medium high heat. Place the quesadilla into hot lard or oil. After about 1 minute, flip the quesadilla over to cook the other size. Once the quesadilla has browned and puffed up a bit, remove from the oil and set on a paper towel to drain. Then eat.
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Unwrapping Aztec Tamales | The Tamale Wars
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LINKS TO SOURCES**
Que vivan los tamales! by Jeffrey M. Pilcher:
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A Short History of America’s ‘Tamale Wars’:
General History of the Things of New Spain by Fray Bernardino de Sahagun -
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Subtitles: Jose Mendoza
TAMALES
INGREDIENTS
- 4 Cups (600g) dried field corn
- 2 teaspoons (7g) Calcium Hydroxide
- 8-10 Cups (2L water) Water
- A few pieces of Tequesquite dissolved in boiling water
- Corn Husks
- Any cooked filling (Turkey, Papaya, Pumpkin, etc)
METHOD
1. Wash the corn and then add to a pot of boiling water with the calcium hydroxide. Boil for 30 - 45 minutes or until the skins easy come away from the corn. Remove from the heat and allow to sit in the water 8-12 hours. Rinse and soak your corn husks in water during this time.
2. Strain the corn into a colander and rinse any residual calcium hydroxide off. Then, add the corn to a bowl of clean water and rub the skins off the corn. Repeat this process several times until the majority of the skins are off. Then grind the corn into masa.
4. Add the tequesquite water to the masa until it forms a paste. Then spread a thin layer onto a corn husk. Add any filling. Then wrap the filling with the masa by folding the corn husk over it. Then fold down the end of the husk and tie closed.
5. Add an inch of water to the bottom of the steamer and set two coins at the bottom (the sound of these will let you know if you need to add water during the steaming). Then set the steamer basket in and lay a bed of corn husks on the bottom. Add the tamales and cover with another layer of husks. Then place the lid on the pot and set the water to boiling. Steam for 1 hour. The tamales are done with they easy pull away from the husk.
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