Hacienda
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoonfuls of melted butter
- a clove of garlic
Method
- Grind two quarts of hulled corn through a meat-chopper and mix to a paste with two tablespoonfuls of melted butter, salt and cayenne.
- Divide a large, fat chicken and stew until tender, in water containing a clove of garlic and a pinch, each, of salt, comino seed and marjoram.
- Scald two dozen dry chiles, remove the seeds and veins, scrape the pulp from the skin, add this to the chicken-stew and thicken slightly with flour.
- Shape the corn-husks with scissors and soak in warm water for an hour.
- Remove, dry and rub each one with hot fat.
- Fill one with the chicken-stew, spread four others with the corn-paste;
- fold over the one containing the chicken and roll the others around.
- Tie the ends with a strip of the husk and steam for two hours.