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From the Southwestern chapter of Spanish-American Recipes of the U.S. Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
- Pick raisins over to remove stems.
- Place in a saucepan and cover with salad oil; cook over very low heat until plump.
- Remove from oil and drain very well on absorbent paper or paper towels.
- Sprinkle with salt and chili powder to taste.