Cabrito en sangre (kid in blood)
Yield: 10 Servings
Ingredients:
- 1 Baby goat
Instructions:
or kid (lamb can -be used but it is not as -good) 3 Garlic cloves 10 Comino seeds (cumin) Salt to taste 1/4 ts Marjoram 3 Carrots sliced thin 1/2 c Lard 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
