101 Mexican Dishes | by May E. Southworth
A hundred plus delicious and filling recipes from Mexico
| Title | 101 Mexican Dishes |
| Author | May E. Southworth |
| Publisher | Paul Elder and Company |
| Year | 1914 |
| Copyright | 1906, Paul Elder and Company |
| Amazon | One Hundred & One Mexican Dishes |
Second Printing
Soup- Almendra WASH a cupful of rice and put in a double boiler with a quart of milk and cook slowly until every grain is tender. Shell and blanch a half-pound of ...
- Fish
- Cangrejuelos PUT a teaspoonful of lard in a deep porcelain saucepan and when hot add a quarter of a pound of ham, chopped fine, an onion chopped, salt and ...
- Meat
- Buey Ahumando Y Huevos TO A cupful of chipped beef, soaked in hot water and chopped fine, add a cupful of strained tomatoes, two hard-boiled eggs cut fine, one ...
- Meat. Continued
- Lengua De Buey Concida DISSOLVE one-half cupful of salt in enough boiling water to cover a beef's tongue and cook until just done. When cool remove the skin ...
- Fowl
- A La Moda BOIL a well-cleaned fowl slowly until tender. When cold, cut from the bones in small pieces and to these add a tablespoonful of chopped parsley, an ...
- Vegetables
- Arroz En El Horno TAKE a pint of any very strong vegetable stock and mix with it four tablespoonfuls of big whole rice; add a table-spoonful of chopped green ...
- Vegetables. Part 2
- Frijoles IN THE bottom of a bean-jar put a whole onion with a clove stuck in it, three whole cloves of garlic, four pieces of mustard pickle and three ...
- Vegetables. Part 3
- Pimientos CHOP some cold cooked beef very fine and add one-half the amount in each, of finely chopped raisins and chopped walnut meats. Prepare the peppers for ...
- Meat Dumplings
- Albondigas TAKE equal parts of fresh pork and beef, chop fine, add salt, a piece of soaked bread, one egg well beaten, and one teaspoon-ful of chile powder.
- Desserts
- Camote Y Pina BOIL a pound of sugar to the candy degree, remove from the fire and add a pound of sweet potatoes, boiled and pressed through a sieve. Return to ...
- Sauces For Enchiladas
- Chile CUT open two chiles and take out all the seeds and thick yellow veins; put them on the back of the stove in cold water enough to cover them and let soak ...
- Tortillas
- Hecho En Casa TAKE three cupfuls of sifted flour, atablespoonful of lard, a level teaspoonful of salt and enough water to make it like pastry dough. Roll very ...
- Enchiladas
- Americano CUT six large red chile peppers in halves, remove the seeds and veins and cook in boiling water fifteen minutes, then press through a colander. The ...
- Enchiladas. Part 2
- Quesadillas MAKE thin corn-meal pancakes six inches across. Dip one in hot chile sauce, lay on a plate and cover with raw onion chopped fine, grated cheese and ...
- Enchiladas. Part 3
- Hot Tamal FOR the dough, add to one pint of corn-meal, one table-spoonful, each, of salt and lard, and enough boiling water to make a thick dough. Prepare the ...
- Olla Podrida
- Ajoqueso BOIL three Spanish peppers and pass the pulp through a sieve. Fry a small onion and a clove of garlic, chopped fine, in hot olive-oil; add the pepper- ...
- Olla Podrida. Continued
- Ensalada SLICE two Spanish onions in thin rings, cut two fresh chiles across in rings, removing the seeds, and slice three ripe, firm tomatoes. Put these in ...
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