Either beef, veal, or pork may be used in this recipe. Boil the meat in the water until tender (about 1 1/2 hours). Remove meat and run through meat grinder with the onions. Measure meat stock and add enough water to make five cups of liquid; combine with ground meat, onions, tomatoes, seasonings and cornmeal moistened with the cold water. Simmer 15 minutes or until ingredients are tender and mixture thick. Pour into greased bread pan to cool. Slice about one-fourth inch thick, roll in flour and saute in hot fat until golden brown in color.
Serve hot with Chili Sauce.
Courtesy of Garry's Home Cookin' http://www.netrelief.com/cooking
Recipe by: Gebhardt's Mexican Cookery for American Homes (1936)
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Feb 1, 1998
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