Cabrito en sangre (kid in blood)
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Cabrito en sangre (kid in blood)
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Last updated 6/12/2012 12:42:23 AM. Recipe ID 1379. Report a problem with this recipe.
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      Title: Cabrito en sangre (kid in blood)
 Categories: Mexico, Lamb/mutton
      Yield: 10 Servings
 
      1    Baby goat, 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
 




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Recipe ID 1379 (Apr 03, 2005)

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