Chapter 4
Section 4 of 101 Mexican Dishes. This is a LibreVox recording. All LibreVox recordings are in the public domain. For more information or to volunteer, please visit LibreVox.org. 101 Mexican Dishes by May E. Southworth
Foul 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 tablespoon of chopped parsley,
an onion, and a pepper chopped fine. Season with salt, chili powder, and a little Spanish sausage. Line a mold with cooked macaroni, pour in the chicken, cover lightly, and steam for an hour. Serve with tomato sauce.
Chili Chicken Boil a chicken until tender. When cold, cut into small pieces. Wash and dry a cupful of rice, put in hot olive oil, and fry for a few moments.
Add a peeled tomato, an onion cut fine, salt and chili peppers or powder. Put in the chicken and some of the broth, and cook until the rice is tender. Gallina con garbanzos
Put the giblets of a chicken with a sliced onion, a little parsley, and grated lemon peel in a frying pan with fresh lard or olive oil, and fry slowly. Cut up a chicken, slice some ham or bacon, put these in with the giblets and fry brown.
In a separate stew pan, put a little of the strained gravy, salt, chili pepper, a teaspoon of olive oil, and one of tarragon vinegar. Add the browned fowl, also the giblets chopped fine, some chopped onion and parsley.
Last, put in a quart of green peas and cook until the peas are done. Serve with the peas in the center and the chicken piled about. Ganso en aceitunas Boil a goose until well done in water,
to which has been added two cloves of garlic and three chili peppers. Lift from the water, dry, and put it immediately in a pan of sizzling hot bacon for a few minutes, turning it constantly so that every part
is covered with the hot grease. Add a half pound of coarsely cut olives to the gravy before serving. Mexican turkey Soak 15 chiles anchos, or the broad dried peppers,
without roasting in a pint of water. Then grind with two onions and the boiled giblets of the fowl. Fry all in oil, adding a large pinch of oregano, wild marjoram, salt, and a little vinegar. Stuff the turkey with whole onions
and boil until about half cooked. Remove, wipe dry, and put in a pan to roast. Add the liquor in which it was boiled to chili sauce and pour half of it over the turkey. After it is roasted for half an hour,
turn and pour over it the remaining sauce and cook until tender, basting often with the sauce in the pan. Mole de guajolote Boil a turkey, save the broth, and cut into pieces as we're serving.
Remove all the seeds and veins from a pound of dry chili peppers, a pound of broad chilies, and one of black chilies. Throw away the veins but fry the seeds with peanuts, almonds, walnuts, a piece of cinnamon, a pinch of comino seed, and a piece of chocolate the size of a walnut.
Fry the peppers until brown and then grind with the seeds to a smooth paste. Fry all together again, then mix with the turkey broth. Put the pieces of turkey in a deep pan with a small piece of lean pork, pour the dressing over, and bake an hour. When dished for serving, sprinkle anjonjoli seeds over the top.
Pollo guisado Steam two tender spring chickens for 20 minutes and then cut into pieces as per fricassee. Strain a can of tomatoes and mix with a can of corn and add a pepper, chopped fine with a little parsley.
Season with paprika, salt, cayenne, celery salt, and black pepper. Put the pieces of chicken in this and thicken with cracker crumbs. Turn into an earthen baking dish, put big lumps of butter over the top, and bake for half an hour. Pollo guelo en estafado
Quarter a young chicken and fry in plenty of olive oil with half a cup full of finely chopped onion and diced raw potato mixed. Let this all fry until the foul is white. Add a little fine parsley and chopped green pepper and a little hot water. Season with salt and pepper and simmer over a slow fire until thoroughly cooked.
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