Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of vinegar
- two branches of green coriander
- 8 landmarks club cook book
- 15 red chiles
- salt
- clove
- vinegar
Directions
(Turkey in Green Sauce) : One of the simpler of scores of ways to prepare the famous Mexican dish of turkey "en mole" (mo-ly) is as follows:
Grind up well (on metate or in mortar) a good quantity of tomatos with some toasted green chiles — taking the veins out of the latter if it be desired that the "mole" shall not "bite." Grind also one or two branches of green coriander. p Fry the turkey raw in medium-sized pieces ; and fry the tomatos, chiles and coriander by themselves. Then put the pieces of turkey in this sauce, add water, salt it and let it boil till tender ; add- ing a little ground clove, some tiny green chiles, some very small summer-squash (boiled) and some twigs of coriander.
CHILE SAUCE ( MEXICO).
The Mexican chile Colorado or red pepper, is sweeter and less vicious than the Eastern article, and is used in innumer-
8 LANDMARKS CLUB COOK BOOK.
able dishes. It is one of the most healthful condiments in the world, and almost a hygienic necessity in California and other non-humid lands. If an acquired taste, it is certainly one of the last to be given up.
For ordinary sauces, toast lightly your red chiles, dry or fresh, in the oven. Soak in water a few minutes, and grind on a milling-stone or in a mortar, to a wet pulp. Strain in a colander to remove bits of skin. The "hotness" can be gradu- ated by leaving or removing the seeds, which contain most of the fire. Add a little salt and a tablespoonful of vinegar, and fry all together with a little butter.
CHILE CON CARNE ( MEXICO).
Is made by frying beefsteak or other meat, cut in cubes, in this sauce. The sauce is also excellent cold for any meat, beans, etc.
ENCHILADAS. (There are very many recipes, but this is my favorite.)
One of the most famous dishes of Mexico and early Cali- fornia. Make a chile sauce, as above described, of about 15 red chiles. Make corn-meal pancakes, rather thin and six inches across.
Dip each into the fried chile mixture, lay on a large plate, cover with raw onion chopped fine, grated cheese, and stoned ripe olives cut in half. Lay on this as many other pancakes soaked in the chile and covered with the onion, cheese, and olives, as desired. Pour the chile mixture over the top; set in a hot oven about three minutes. Serve very hot, cutting it like a layer cake. Or, each pancake may be folded like a turnover, with this sauce inside ; but this is much more trouble.