Mexican Chile
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 a demonym leading its title: Mexican (confidence 0.55). "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 quart of boiling water
- two tablespoonfuls of boiling lard
- a tablespoonful of browned flour
- a pinch of Mexican sausage
- a pinch of sugar
- a teaspoonful of cider-vinegar
- a tablespoonful of oil
Method
- Toast ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape), take out the veins and seeds and soak them in a quart of boiling water.
- Pass through a sieve twice, getting out all the pulp, and fry this chile liquor in two tablespoonfuls of boiling lard, which has been thickened with a tablespoonful of browned flour.
- While boiling add salt, a pinch of Mexican sausage, a pinch of sugar, a teaspoonful of cider-vinegar and a tablespoonful of oil.
- Cook all together in the lard for fifteen minutes.