Huatiá

Ingredients

• Boil fresh pork
• Boil good sweet potatos
• plenty of lard
• ground chile
• salt
• cumin
• the juice of a sour orange (or lemon)

Method

1. 1

   Boil the pork and sweet potatoes separately.

2. 2

   Prepare a sauce with lard, ground chile, salt, cumin, and sour orange juice.

3. 3

   Add the meat and sweet potatoes, and cook slowly for two hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.

ground chile, a little cayenne pep- per, and dissolve all in good vinegar. Put the slices in this for one hour, and then lay them aside to dry ofif. To use, grease them with a little butter, and broil. PAPAS RELLENAS (peru). (Stuffed Potatos) : Mash potatos soft and moist and sea- son well with salt and pepper. Mince up cooked beef, and make a cone of it, with raisins, clove, a little good port wine, minced hard-boiled egg and stoned ripe olives. Cover this with the batter of mashed potato, forming a ball, and fry in hot lard like doughnuts, to a golden brown. Tamal criollo (peru). (Creole Tamales) : Take white hulled corn and mash thor- oughly. Put in a clean covered dish. Put in a pot to boil, a little water with morsels of fresh pork (or chicken), with salt. When it comes to a boil, take out the meat and wet up the corn-dough with this broth. Warm a pound of lard or but- ter, add ground chile and a little anise, and mix this thoroughly with the dough. Fry the pieces of meat well with a little lard and plenty of ground chile. Make a wrapper of clean corn husks six or eight inches long, lapping so they will thoroughly enclose an oblong roll two inches in diameter. Tie one end SPANISH-AMERICAN COOKERY. 3 with corn husk. Lift half the wrapper, and in the lower cradle put a handful of the corn-dough ; nest in its center a piece of the meat, a little of the sauce in which the meat was fried, a stoned ripe olive, three or four roasted peanut kernels (peeled), and a small piece of hard-boiled egg. Cover all with another portion of the corn-dough, draw the corn-husk wrap- per over the whole and tie the other end, making the package oblong. A pot of boiling water, fairly salted, must be ready ; and in this the tamales should be boiled three hours. HU ATI A (PERU). Boil fresh pork and then fry it. Boil good sweet potatos separately. Prepare a sauce with plenty of lard, ground chile, salt, cumin and the juice of a sour orange (or lemon)

Cook this with the app: pantry check, scaling, and the assistant.