Cabrito En Sangre (Kid in Blood)

Title:
Cabrito En Sangre (Kid in Blood)

Yield:
10 Servings

Categories:
Mexico,
Lamb/mutton




Ingredients:





     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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip