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Name: Cabrito En Sangre (Kid in Blood)
Prep time: 30 min
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: Salt to taste; 1/4 ts Marjoram; 3 Garlic; 1 Baby goat, or kid (lamb can; 3 Carrots, sliced thin; 10 Comino seeds (cumin); 1/2 c Lard

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INGREDIENTS

Salt to taste
1/4 ts Marjoram
3 Garlic
1 Baby goat, or kid (lamb can
3 Carrots, sliced thin
10 Comino seeds (cumin)
1/2 c Lard

Servings

INSTRUCTIONS

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 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. B: Sauce ingredients: 1/2 cup olive oil 3/4 cup white wine 10 whole peppercorns 2 Tablespoons chili powder Tabasco to taste 1/2 teaspoon salt 10 whole cloves 4 bay leaves 1/4 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 1/2 cup Mexican (or unsweetened) chocolate, ground and made into a thick paste with water 2 Tablespoons flour, mixed with water to make a paste 1/4 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 10-12 From The Cookie Ladys Files File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Cabrito En Sangre (Kid in Blood)

Salt to taste 
1/4 ts Marjoram 
3  Garlic 
1  Baby goat, or kid (lamb can 
3  Carrots, sliced thin 
10  Comino seeds (cumin) 
1/2 c 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 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.    B: Sauce ingredients:    1/2 cup olive oil 3/4 cup white wine 10 whole peppercorns 2 Tablespoons  chili powder Tabasco to taste 1/2 teaspoon salt 10 whole cloves 4 bay  leaves 1/4 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 1/2 cup  Mexican (or unsweetened) chocolate, ground and made into a thick paste with  water 2 Tablespoons flour, mixed with water to make a paste 1/4 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 10-12    From The Cookie Ladys Files    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 10 Servings

Calories: 94
Calories from Fat: 92 (98%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.2g
Cholesterol 9.7mg		3 %
Sodium 15.7mg		1 %
Potassium 3.6mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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Calories per serving: 94

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