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 | |
| 1/4 tsp | Marjoram |
| 3 | Carrots, thinly sliced |
| 1/2 cup | Lard |
| Sauce: | |
| 1/2 cup | olive oil |
| 3/4 cup | white wine |
| 10 | whole peppercorns |
| 2 Tbl | chili powder |
| Tabasco to taste | |
| 1/2 tsp | salt |
| 10 | whole cloves |
| 4 | bay leaves |
| 1/4 tsp | marjoram |
| 2 | garlic cloves |
| 1 Tbl | sugar |
| 2 Tbl | 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 Tbl | flour, mixed with water to make a paste |
| 1/4 cup | pimientos, finely chopped |
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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. To make the sauce, 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. 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 with a simple oil and vinegar dressing, and beer, preferably a Mexican beer if you can get it. Serves 10-12. Recipe courtesy of Food Down Under http://www.fooddownunder.com/ | |