Mexican Meat Dumplings

Ingredients

• one cup meat raw or cooked
• one-half cup chopped bacon
• one-half cup tomatoes
• teaspoon salt
• tablespoon chile pulp or chile powder
• mix to thick dough with corn meal
• drop in salted boiling water
• little lard
• corn meal to thicken water

Method

1. 1

   Mix meat, bacon, tomatoes, salt, and chile powder.

2. 2

   Mix to a thick dough with corn meal.

3. 3

   Make into balls the size of walnuts, drop in salted boiling water until meat is done.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

Mexican Meat Dumplings Mix one cup meat raw or eooked, add one-half cup chopped baeon, one-half eup tomatoes, tea- spoon salt, tablespoon ehile pnlp or chile powder, mix to thick donah with corn meal, make into balls size of walnnts, drop in salted boiling water and tomatoes, littk* lard and corn meal to thicken water when meat is done. Spanish Beef Stew Cnt one ponnd stew l)eef or veal in small two- inch pieces, flonr thickly and brown in table- spoon of hot snet; add one-half cnp chopped on- ion, one bay leaf, fonr cnps tomatoes; cook slowly nntil meat is tender; add salt, one tablespoon chile pnlp; one cnp cold boiled potatoes — cnt in neat sqnares. When potatoes are hot, serve on triangles of bnttered toast. Mexican Chicken Meat Balls Two cnps gronnd chicken, two tablespoons finely chopped onion, one-half cnp tomato, one- half garlic bntton, two tablespoons chopped sweet pepper, one egg, one teaspoon mint leaves, one-half teaspoon aregano, one teaspoon salt

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