Recipe - Cabrito En Sangre (Kid In Blood)

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
One fourth teaspoon Marjoram
3 Carrots, cut or sliced up thin
One half cup 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 cut or sliced up carrots. Add One half 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:

One half cup olive oil Three fourths cup white wine 10 whole peppercorns 2 Tablespoons
chili powder Tabasco to taste One half teaspoon salt 10 whole cloves 4 bay
leaves One fourth 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 One half cup
Mexican (or unsweetened) chocolate, ground and made into a thick paste with
water 2 Tablespoons flour, mixed with water to make a paste One fourth 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 1012

From The Cookie Lady's Files

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