INGREDIENTS

INSTRUCTIONS

A: 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

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”