Laredo's Celéberrimo
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
- a pound of pork
- two and a half ounces of chiles
- six ounces of fresh lard
- a tablespoonful of the pork
- a tablespoonful of the chile sauce
Method
- Boil a pound of pork until two-thirds cooked;
- then grind it rather fine.
- Add a small amount of garlic, also a small quantity of seeded raisins and prepared almonds.
- Soak two and a half ounces of chiles in hot water;
- take out the seeds and veins, wash them well and grind fine, adding enough of the stock in which the meat was boiled to make a sauce, and strain.
- For the dough use the ground corn prepared with lime-water;
- add six ounces of fresh lard to the pound, salt to taste and moisten with the meat stock.
- Have the husks prepared, spread each with a thin layer of dough, and for the center one, a tablespoonful of the pork and a tablespoonful of the chile sauce.
- Roll carefully, tie the ends and steam over the liquid in which the meat was boiled.