264. Chile Con Carne - Mexican

Fry a chopped onion and a half clove of garlic in a large spoonful of lard until transparent; then add two pounds of round steak, cut for stew, and brown all over. Add two cups of chile Colorado (No. 116), cover and simmer for an hour, or until the meat is tender; then stir in a dessert spoon of ground, sweet chocolate, a slice of fried bread, pounded fine, salt to taste and enough boiling water to blend nicely; add a small spoonful of vinegar. Bring to a boil and serve.

265. Chile Rellenos - Mexican

Roast six bell peppers until the skin will peel off; make an incision, remove the seeds and veins and fill with a mince made of two cups of chopped cold meat, a chopped onion fried, half a cup of blanched almonds, chopped, and two thick slices of bread soaked in cream, salt and paprika. Beat the whites of two eggs; add the yolks and beat again; dip the peppers in flour and then in the egg and fry in deep hot fat.

266. Chile Rellenos Con Queso - Mexican

Prepare six long fresh peppers, preferably red ones, as in No. 265, removing the veins as well as the seed. Slip in a thick slice of dairy cheese, dip in beaten egg and fry in boiling fat. When golden brown, drain and serve with cream sauce (No. 123). If the peppers are not in season canned ones can be used, wiped dry.