A FEW RECIPES FOR MEXICAN DISHES.
Probably some one would like to make a few of the dishes most common to
the Mexican table. Of course you will think them horrible at first, but
once you acquire the taste, American food is insipid in comparison.
Recipe for tortillas:--Soften corn in alkaline water, then grind it
fine, pat into round cakes, and bake on a thin, iron pan. Eat while
hot. They are made very good by wrapping them around meat, or a
seasoned pepper.
Alboudigas (meat balls):--Take equal parts of fresh pork and beef, say
one pound, cut as for sausage, put in salt, pepper, a small piece of
soaked bread, and one egg, well beaten; make into small balls, putting
in each a piece of hard-boiled egg, an almond and a raisin. In a dish
of hot lard put five or six crushed tomatoes, a little chopped onion,
salt, pepper, and broth. Let boil a few moments, and then put in the
balls. When the meat is cooked it is ready for the table.
Rice with chicken or fresh pork:--Wash and dry the rice; have a dish
of hot lard, put in the rice, fry a few moments, then add chopped
tomatoes, onions, salt, pepper, two or three thinly sliced potatoes,
and a few pease; cook a few moments, then pour into it the chicken or
pork and some of the broth in which they have been boiled.
Stuffed red peppers:--Open the pepper, take out the seeds and wash
and dry carefully. Boil and then chop fine as much fresh pork as you
will need to stuff your peppers. In a dish of hot lard put the meat
with plenty of fine-cut tomatoes and onions, salt and pepper. Boil a
few moments, then add a little sugar, cloves, cinnamon, almonds, and
raisins cut in half, cook a little, then fill the peppers. If you
have eight peppers beat three eggs, whites and yolks separately; when
well beaten put together, and in this roll the peppers, having first
sprinkled over them a little flour. Have a dish of hot lard, to which
has been added a little ground tomato, cinnamon, salt, pepper, and a
little water. Boil a few moments, then put in the peppers, having first
fried them in hot lard. Boil a few moments, and they are ready for use.
The peppers can be filled with cheese if preferred, instead of meat.
Green peppers with eggs and cheese:--Roast the peppers over the coals,
take off the thin skin, take out the seeds, wash and cut into thin
strips. In a dish of hot lard put some tomatoes and onions, cut fine,
and about two cups of water. When boiling, break in as many eggs as
desired. When cooked, put in the peppers and slices of cheese. Rightly
prepared, it is delicious.
Cocoanut dulce:--Grate fine two cocoanuts. Put in a dish three pounds
of sugar, let boil, take off the scum, then add the cocoanut, stirring
all the time. After a little a bowl of cream, then later eighteen eggs,
well beaten. Let cook, stirring constantly, until, when you pass the
spoon through the middle of the mixture, you can see the bottom of the
dish; then take off. Put in platters. Peel and cut almonds in half; put
them in as thickly as you please. Pass over it a hot iron until nicely
smoothed.
Pineapple and sweet-potato dulce:--Grate pineapple, and boil sweet
potatoes, half and half. For one pineapple two pounds of sugar; let
boil and skim. Put in and boil, stirring all the time, until you can
see the bottom of the pan as the spoon passes through the center.
Rice and almonds:--One ounce of grated almonds, one ounce of rice
washed and ground; put in enough milk so it will pass through a cloth;
put this in a quart of milk, with three yokes of eggs and sugar to
taste; boil until well done; flavor to taste.