| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meats, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Meat |
| 1 1/2 |
qt |
Boiling water |
| 1 |
|
Onion |
| 2 |
c |
Tomatoes |
| 1 |
tb |
Salt |
| 1 |
tb |
Gebhardt's Chili Powder |
| 2 |
c |
Corn meal |
| 1 |
cn |
Cold water |
INSTRUCTIONS
Either beef, veal, or pork may be used in this recipe. Boil the meat in the
water until tender (about 1 1/2 hours). Remove meat and run through meat
grinder with the onions. Measure meat stock and add enough water to make
five cups of liquid; combine with ground meat, onions, tomatoes, seasonings
and cornmeal moistened with the cold water. Simmer 15 minutes or until
ingredients are tender and mixture thick. Pour into greased bread pan to
cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat
until golden brown in color.
Serve hot with Chili Sauce.
Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking
Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb
1, 1998
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