My Trip to Sonoma Ca: Tamale cooking class with Becky (part two) with a recipe
on sunday fans, me and my friend becky attended a cooking class @ Ramekins cooking school and Inn hotel. the chef assistants names Were Charlene and a I cannot forget the Asian guy's name. but the instructor name is chef Agustin Gaytan and he is the best creative, upscale Mexican chef in Sonoma county what can you expect better than Agustin so me and you will get his pumpkin tamale recipe which will be post right here on my blog and a photo of the 3 of us and the tamales we made, so enjoy!
these two tamales here are the chicken tamales with grilled tomatoes, chipotle salsa and Hoja Santa leaves, you can find at a Mexican grocer there are some on grand avenue in south san Francisco i know of. and the other is black bean and grilled cactus tamales you can also find cactus at Mexican grocers like Grand avenue area in south san Francisco for example so will link to you some Mexican grocery stores
me and becky helped prepare the pumpkin tamales with apricots, caramel and custard sauce with toasted almonds i would be happy to serve this with butternut squah with my family this Christmas season
and then, a thank you picture for me and becky and this upscale creative latin chef Agustin Gaytan here he gave us great tips about the ingredients. i always knew about chipotle but he taught me about smoked jalapenos which are dried jalapenos which are new thing to me. so which was fun class. i learn new things day to day.
so here is the recipe so i hope you enjoy her and i will be taking his Christmas in mexico class on December 20th next time i head to visit becky in Sonoma and me and her mother Debbie can plan a party for her housemates during that time so onto the next trip in 2 days!
Tamales Dulces de Calabaza
sweet pumpkin tamales with apricots and toasted almonds
from Agustin Gaytan, of Ramekins
dough
1 1/4 lbs fresh corn masa for tamales plain unprepared or about 2 cps masa harina for tamales mixed with water according to package directions (see below)
4 oz lard or unsalted butter room temperature
2 cups pumpkin puree see below
the dried fruit mix see below
1 cup pumpkin piloncillo syrup (see recipe)
1 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 dozen corn husks, soaked in hot water, separated
tamale steamer
1 cup almond flakes toasted in a dry skillet
directions
beat the lard or butter at high speed for about 2 minutes until creamy and light while continuing to beat alternately and gradually add the masa, pumpkin puree and half of the piloncillo syrup to the lard. add the baking powder sugar, salt and vanilla. continue to beat for about 5 more minutes. adjust the consistency of the masa by adding more of the syrup if necessary. it should be very smooth and spreadable but not runny.
spread a corn husk across the palm of your hand. place two generous tablespoons of dough onto the husk and spread thin. place a heaping tablespoon of the remaining pumpkin and 1 tablespoon of dried fruit in the center. fold sides of husk towards the middle. then fold bottom of husk towards the top
place tamales upright inside the steamer and steam for about 30 minutes or until dough pulls away easily from husk serve tamales with vanilla cream sauce sprinkle top with toasted almonds
pumpkin (do this part the day before)
3 lbs fresh pumpkin or squash your choice, cut into 3 inch squares
2 lbs Piloncillo broken into pieces
3 inch stick Mexican cinnamon (canela)
zest from 2 oranges, chopped
2 cups orange juice
directions: in a saucepan or large pot to fit to pieces of pumpkin mix together pumpkin, water, cinnamon broken into pieces, piloncillo, orange zet and juice. simmer over medium heat for about 1 1/2 hours or until pumpkin is very tender and has absorbed the syrup. cool pumpkin in syrup. remove flesh from shells. if syrup is too light place back on fire and reduce to thicker consistency. strain and serve syrup
Vanilla cream sauce
6 egg yolks
3/4 cup sugar
3/4 cup heavy cream
1 tsp Mexican vanilla extract
1/3 cup rum
double boiler
directions: place egg yolks and sugar in the top of the double boiler whisk until thick add the cream. place pan over simmering water and cook whisking continuously until sauce thickens. remove from heat continue to mix and let cool a bit. slowly pour the rum into the sauce. it should be loose enough that you can pour, yet not runny. mix in vanilla extract
dried fruit mix
20 dried apricot halves
1/2 cup golden raisins
12-15 dried nectarine halves cut in halves
1 cup water
1/2 bottle white wine
1 1/4 cup sugar
1 vanilla bean split
directions: in a saucepan combine water, wine and sugar. scrape vanilla bean seeds into liquid and add the bean to the mixture. bring mixture to a boil over high heat and simmer over medium high hea until reduces to half its volume. add the dried fruit and poach until soft about 20 minutes. remove fruit onto a bowl and continue to reduce syrup until thick like a maple syrup. reserve
this is me and becky sitting at the table at the end of the cooking progress at the tamale making cooking class @ ramekins
so here is the recipe so i hope you enjoy her and i will be taking his Christmas in mexico class on December 20th next time i head to visit becky in Sonoma and me and her mother Debbie can plan a party for her housemates during that time so onto the next trip in 2 days!
Tamales Dulces de Calabaza
sweet pumpkin tamales with apricots and toasted almonds
from Agustin Gaytan, of Ramekins
dough
1 1/4 lbs fresh corn masa for tamales plain unprepared or about 2 cps masa harina for tamales mixed with water according to package directions (see below)
4 oz lard or unsalted butter room temperature
2 cups pumpkin puree see below
the dried fruit mix see below
1 cup pumpkin piloncillo syrup (see recipe)
1 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 dozen corn husks, soaked in hot water, separated
tamale steamer
1 cup almond flakes toasted in a dry skillet
directions
beat the lard or butter at high speed for about 2 minutes until creamy and light while continuing to beat alternately and gradually add the masa, pumpkin puree and half of the piloncillo syrup to the lard. add the baking powder sugar, salt and vanilla. continue to beat for about 5 more minutes. adjust the consistency of the masa by adding more of the syrup if necessary. it should be very smooth and spreadable but not runny.
spread a corn husk across the palm of your hand. place two generous tablespoons of dough onto the husk and spread thin. place a heaping tablespoon of the remaining pumpkin and 1 tablespoon of dried fruit in the center. fold sides of husk towards the middle. then fold bottom of husk towards the top
place tamales upright inside the steamer and steam for about 30 minutes or until dough pulls away easily from husk serve tamales with vanilla cream sauce sprinkle top with toasted almonds
pumpkin (do this part the day before)
3 lbs fresh pumpkin or squash your choice, cut into 3 inch squares
2 lbs Piloncillo broken into pieces
3 inch stick Mexican cinnamon (canela)
zest from 2 oranges, chopped
2 cups orange juice
directions: in a saucepan or large pot to fit to pieces of pumpkin mix together pumpkin, water, cinnamon broken into pieces, piloncillo, orange zet and juice. simmer over medium heat for about 1 1/2 hours or until pumpkin is very tender and has absorbed the syrup. cool pumpkin in syrup. remove flesh from shells. if syrup is too light place back on fire and reduce to thicker consistency. strain and serve syrup
Vanilla cream sauce
6 egg yolks
3/4 cup sugar
3/4 cup heavy cream
1 tsp Mexican vanilla extract
1/3 cup rum
double boiler
directions: place egg yolks and sugar in the top of the double boiler whisk until thick add the cream. place pan over simmering water and cook whisking continuously until sauce thickens. remove from heat continue to mix and let cool a bit. slowly pour the rum into the sauce. it should be loose enough that you can pour, yet not runny. mix in vanilla extract
dried fruit mix
20 dried apricot halves
1/2 cup golden raisins
12-15 dried nectarine halves cut in halves
1 cup water
1/2 bottle white wine
1 1/4 cup sugar
1 vanilla bean split
directions: in a saucepan combine water, wine and sugar. scrape vanilla bean seeds into liquid and add the bean to the mixture. bring mixture to a boil over high heat and simmer over medium high hea until reduces to half its volume. add the dried fruit and poach until soft about 20 minutes. remove fruit onto a bowl and continue to reduce syrup until thick like a maple syrup. reserve
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