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Add a photoServings: 10
Ingredients
- 1 x Baby goat, or possibly kid (lamb can be used, but it is not as good)
- 3 x Garlic cloves
- 10 x Comino seeds (cumin) Salt to taste
- 1/4 tsp Marjoram
- 3 x Carrots, sliced thin
- 1/2 c. Lard
Directions
- 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 pcs, roughly about the size of a half chicken. Place the meat in a pot with garlic and salt.
- Cover with cool water and boil for one hour. Stretch a triple thickness of cheesecloth, or possibly 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 min. Remove the cloth containing the congealed blood, and force the blood through a fine sieve or possibly strainer. Remove the meat from the pot, drain, and brown in a large skillet in very warm lard. Add in the mashed blood, comino seeds, marjoram and sliced carrots. Add in 1/2 c. of the water in that the goat meat was cooked. Bring to a boil, stirring occasionally, and add in the following ingredients to complete the sauce, as directed.
- B: Sauce ingredients:1/2 c. extra virgin olive oil 3/4 c. white wine 10 whole peppercorns 2 Tbsp. chili pwdr Tabasco to taste 1/2 tsp. salt 10 whole cloves 4 bay leaves 1/4 tsp. marjoram 2 garlic cloves 1 Tbsp. sugar 2 Tbsp. vinegar 2 green chili peppers, cut in small pcs (a small green bell pepper can be substituted) 2 onions, finely minced 1/2 c. Mexican (or possibly unsweetened) chocolate, grnd and made into a thick paste with water 2 Tbsp. flour, mixed with water to make a paste 1/4 c. pimientos, finely minced
- Place extra virgin olive oil, wine, peppercorns, chili pwdr, Tabasco, salt, cloves, bay leaves, marjoram, garlic, sugar, vinegar, minced peppers, and minced onions in a saucepan. Simmer over a low flame for about 5 min, stirring occasionally. Add in the chocolate paste, stirring constantly as the mix boils for about 3 min. Add in the flour paste and minced pimientos, stirring till the ingredients thicken.
- C: Combination and serving:Add in the sauce ingredients to the meat, blood and other contents of the skillet (You will have to use 2 or possibly 3 skillets for this quantity) Stir well till all ingredients are thoroughly blended. This should take 2 or possibly 3 min. 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 possibly 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 10 servings | |
| Calories 100 | |
| Calories from Fat 93 | 93% |
| Total Fat 10.29g | 13% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 11mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 1.83g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.78g | 1% |
| Protein 0.2g | 0% |
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