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A: Meat Ingredients
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When the young goat is killed, have the butcher drain off the blood and save it in a container.
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Wash the carcass, cut off the lower legs, tail, etc., and cut the kid into conveniently sized serving pcs, roughly about the size of a half chicken.
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Place the meat in a pot with garlic and salt.
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Cover with cool water and boil for one hour.
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Stretch a triple thickness of cheesecloth, or possibly a tea towel, over the top of the pot.
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Pour in the blood, allowing the cloth to contain the congealed element.
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Draw the ends together, tie with a string, drop into the pot liquid, and boil for 10 min.
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Remove the cloth containing the congealed blood, and force the blood through a fine sieve or possibly strainer.
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Remove the meat from the pot, drain, and brown in a large skillet in very warm lard.
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Add in the mashed blood, comino seeds, marjoram and sliced carrots.
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Add in 1/2 c. of the water in that the goat meat was cooked.
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Bring to a boil, stirring occasionally, and add in the following ingredients to complete the sauce, as directed.
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B: Sauce ingredients:1/2 c. extra virgin olive oil 3/4 c. white wine 10 whole peppercorns 2 Tbsp.
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chili pwdr Tabasco to taste 1/2 tsp.
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salt 10 whole cloves 4 bay leaves 1/4 tsp.
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marjoram 2 garlic cloves 1 Tbsp.
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sugar 2 Tbsp.
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vinegar 2 green chili peppers, cut in small pcs (a small green bell pepper can be substituted) 2 onions, finely minced 1/2 c. Mexican (or possibly unsweetened) chocolate, grnd and made into a thick paste with water 2 Tbsp.
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flour, mixed with water to make a paste 1/4 c. pimientos, finely minced
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Place extra virgin olive oil, wine, peppercorns, chili pwdr, Tabasco, salt, cloves, bay leaves, marjoram, garlic, sugar, vinegar, minced peppers, and minced onions in a saucepan.
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Simmer over a low flame for about 5 min, stirring occasionally.
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Add in the chocolate paste, stirring constantly as the mix boils for about 3 min.
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Add in the flour paste and minced pimientos, stirring till the ingredients thicken.
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C: Combination and serving:Add in the sauce ingredients to the meat, blood and other contents of the skillet (You will have to use 2 or possibly 3 skillets for this quantity) Stir well till all ingredients are thoroughly blended.
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This should take 2 or possibly 3 min.
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Serve on individual plates garnished with watercress, cubes of fresh pineapple, chilled seedless grapes, white radishes and string beans.
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Orange sections dipped in powdered sugar make a good addition.
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With this dish serve either tortillas or possibly tostados, a green salad wit a simple oil and vinegar dressing, and beer, preferably a Mexican beer if you can get it.
