Cut a pound of fresh pork into inch chunks and parboil. Soak five chiles in hot water, take out the seeds and veins, wash them well and put in a mortar (the Mexicans use the molcajete and tejolote). Pound to a pulp, adding a little garlic, black pepper, two cloves and a cooked tomato. Fry this in hot lard; then add the meat with some of the liquid in which it was boiled and a little salt. Cover and let it cook down until rather thick.
CHONZO
Cut one pound of fresh pork and one pound of beef into small pieces. Chop two pods of garlic and add one teaspoonful of ground chile, one-third teaspoonful of ground cloves, one teaspoonful of black pepper and one of oregano. Season with salt and mix all together with a glass of port wine and fry in two teaspoonfuls of olive-oil. When ready to serve break in two whole eggs and scramble together.
CHULETAS
DE TERNERO
Trim veal cutlets and season with pepper and salt; roll them in flour and lay them in a frying-pan in which six onions chopped fine have already been placed in hot lard. Cover the pan tightly and let the cutlets fry, turning to cook the other side; add a tablespoonful of vinegar, a little thyme, a bay-leaf, a clove of garlic and some comino seed or chopped parsley. When the cutlets are well browned, cover them with boiling water and move the pan to the back of the stove and let them simmer in this spicy bath for two hours. Serve with a garnish of fresh, crisp, cold radishes.