INGREDIENTS

INSTRUCTIONS

Meat Ingredients  When the young goat is killed, have the butcher drain
off the blood  and save it in a container. Wash the carcass, cut off
the lower legs,  tail, etc., and cut the kid into conveniently sized
serving pieces,  roughly about the size of a half chicken. Place the
meat in a pot  with garlic and salt. Cover with cold water and boil for
one hour.  Stretch a triple thickness of cheesecloth, or a tea towel,
over the  top of the pot. Pour in the blood, allowing the cloth to
contain the  congealed element. Draw the ends together, tie with a
string, drop  into the pot liquid, and boil for 10 minutes. Remove the
cloth  containing the congealed blood, and force the blood through a
fine  sieve or strainer. Remove the meat from the pot, drain, and brown
in  a large skillet in very hot lard. Add the mashed blood, comino
seeds,  marjoram and sliced carrots. Add 1/2 cup of the water in which
the  goat meat was cooked. Bring to a boil, stirring occasionally, and
add  the following ingredients to complete the sauce, as directed.  B:
Sauce ingredients:  1/2 cup olive oil 3/4 cup white wine 10 whole
peppercorns 2  Tablespoons chili powder Tabasco to taste 1/2 teaspoon
salt 10 whole  cloves 4 bay leaves 1/4 teaspoon marjoram 2 garlic
cloves 1  Tablespoon sugar 2 Tablespoons vinegar 2 green chili peppers,
cut in  small pieces (a small green bell pepper can be substituted) 2
onions,  finely chopped 1/2 cup Mexican (or unsweetened) chocolate,
ground and  made into a thick paste with water 2 Tablespoons flour,
mixed with  water to make a paste 1/4 cup pimientos, finely chopped
Place olive oil, wine, peppercorns, chili powder, Tabasco, salt,
cloves, bay leaves, marjoram, garlic, sugar, vinegar, chopped  peppers,
and chopped onions in a saucepan. Simmer over a low flame  for about 5
minutes, stirring occasionally. Add the chocolate paste,  stirring
constantly as the mixture boils for about 3 minutes. Add the  flour
paste and chopped pimientos, stirring until the ingredients  thicken.
C: Combination and serving:  Add the sauce ingredients to the meat,
blood and other contents of the  skillet (You will have to use 2 or 3
skillets for this quantity) Stir  well until all ingredients are
thoroughly blended. This should take 2  or 3 minutes. Serve on
individual plates garnished with watercress,  cubes of fresh pineapple,
chilled seedless grapes, white radishes and  string beans. Orange
sections dipped in powdered sugar make a good  addition. With this dish
serve either tortillas or tostados, a green  salad wit a simple oil and
vinegar dressing, and beer, preferably a  Mexican beer if you can get
it.  Serves 10-12  From The Cookie Lady's Files  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 93
Total Fat: 10.3g
Cholesterol: 5.7mg
Sodium: 46mg
Potassium: 81.5mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: <1g