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Combine raisins, prunes and apricots in a bowl and pour hot sherry over them. Set aside to soften. Heat butter or lard in a medium-sized skillet over medium heat until hot and bubbling, then add plantain slices and cook, stirring, until golden on both sides. Set aside. Heat griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Place unpeeled garlic and onion on griddle and roast, turning several times, until onion is blackened on all sides and garlic is dark brown and somewhat softened. Let cool slightly. Peel onion and garlic; coarsely chop the flesh of the onion. Set aside. On same griddle, roast tomatoes, turning several times, until blackened on all sides. Place in deep bowl to catch juices. Let cool slightly and peel. Drain canned tomatillos and set aside. lap top

Now you are ready to puree ingredients in sequence, working in batches according to the capacity of your blender and adding chicken stock as necessary to facilitate blending. Place as many of drained chiles and toasted spices in the blender as it can accommodate, with about 1 cup of chicken stock. Process until smoothly pureed, adding more stock if necessary. Repeat with remaining chiles and spices. refurbished

With a medium spoon, force puree through a medium-mesh sieve into a bowl; discard whatever won t go through. Scrape puree into a large, heavy saucepan; rinse out the blender to wash away any hard or fibrous bits. memory

Puree sesame seeds and nuts in several batches with just as much chicken stock as necessary to help free the blades. Add to chile puree. Puree dried fruit and sherry along with saut d plantain in same manner, adding a little stock if necessary. Add to saucepan with chiles and nuts. Puree onion, garlic, tomatoes and tomatillos. Add to other purees in saucepan, along with chocolate. intel

Bring sauce to a boil over medium heat, stirring constantly. Reduce the heat to medium-low and simmer, uncovered, stirring often, for 30 minutes. TAMALES This is a basic, easy recipe for Tamales. There are so many variations on these you would be amazed. While they are traditionally wrapped in corn husks, you can also wrap them in banana leaves. They can be made with most any kind of meat or vegetarian filling. You can even make fruit tamales for dessert! (Link to tamale cookbook perhaps ) You can make these ahead of time-even a few days ahead of time. They refrigerate well. as400

Be sure to begin steaming them about an hour before you re ready to sit down and eat. This delicious recipe t will delight your friends and family. Be sure to serve with some salsa fresca on the side for those who love to spice things up a little! Serves eight. averatec

BASIC MASA DE HARINA FOR TAMALES

3 cups packaged Masa de Harina 2 cups lukewarm broth (from beef) 1 tsp baking powder 2/3 cup solid vegetable shortening Combine masa and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture. hardware

BEEF FILLING FOR TAMALES

1 large package corn husks - about 24 4 lb Chuck Roast 4 cups water 10 dried red Ancho chile peppers cup ground cumin cup pepper 4 cloves garlic, peeled cup salt Early in the morning, place the roast and water into a large pot or crockpot and slow cook four to six hours, or until it shreds easily with a fork. Remove the meat from pot. Place in large bowl, add salt and shred, reserving broth for the masa and the filling. dual xeon

Remove the seeds (using gloves so you don t burn your eyes!) and stems from chiles. Boil in a pan with one cup water for about five minutes. Transfer chiles to food processor and add cumin, pepper, garlic and enough of the chile broth to make a paste when all spices are blended together. storage

Add spice paste to shredded beef and mix thoroughly. Add as much of the remaining broth as necessary to make a delicately moist, but not watery filling. MAKING THE TAMALES Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside. Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales. seagate

These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.) computer sales

Recipe and tips provided by Ann Hazard. Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family s favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you ve cooked a meal or two and finished reading the book, you re guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! computer hardware

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