California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Mexican Meat Dumplings

Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half cup tomatoes, teaspoon salt, tablespoon chile pulp or chile powder, mix to thick dough with corn meal, make into balls size of walnuts, drop in salted boiling water and tomatoes, little lard and corn meal to thicken water when meat is done.