Recipe Manuscript

Relleno Mexicano

Name: Relleno Mexicano
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 6
Cuisine: American
Ingredients: 300g cooked pork (shoulder or leg); 300g cooked lamb (shoulder or leg); 2 garlic cloves, minced; 1 small onion, finely diced (about 80g); 2 medium tomatoes (about 120g), chopped; 15g fresh parsley, chopped; 10g fresh mint leaves, chopped; 50g bakery roll, soaked in 60ml meat broth; 2 whole eggs; Pinch ground cloves (about 1/8 tsp); 1/2 tsp black pepper; Salt, to taste; 1 Tbsp capers; 1 Tbsp green olives, chopped; 1 Tbsp candied citron peel (acitron; or substitute candied papaya or dried pineapple); 2 Tbsp raisins (optional variant); 30g blanched, slivered almonds (optional variant); 1 Tbsp pine nuts (optional, recommended)

"Mexican Stuffing"

1831

From the treasured pages of El Cocinero Mexicano, Vol. 1

Written by Mariano Arevalo; Mariano Galvan Rivera

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch Other

Original Recipe • 1831

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Relleno Mexicano

"26. Se pican bien partes iguales de carne de puerco y de carnero cocida, se le echa ajos, cebollas, xitomate crudo, peregil, yerbabuena, y á todo bien picado se añade un mihajo de pan mojado en caldo, huevos crudos, clavo, pimienta, sal, alcaparras, aceitunas y acitron. Otros en vez de alcaparras y alcaparrones echan pasas y cuartos de almendra pelada, y otros se las añaden sin quitar las alcaparras. Queda sabroso añadiendo tambien piñones."

English Translation

"26. Equal parts of pork and mutton, cooked, are finely chopped; add garlic, onions, raw tomato, parsley, mint, and to all this, finely chopped, add a crumb of bread soaked in broth, raw eggs, clove, pepper, salt, capers, olives, and candied fruit. Others, instead of capers and caperberries, add raisins and quarters of peeled almond, and others add these without removing the capers. It is also tasty to add pine nuts."

Note on the Original Text

The recipe employs a conversational, cumulative style typical of early 19th-century cookbooks, where instructions were less precise and assumed reader familiarity with basic techniques and proportions. Spellings like 'xitomate' (jitomate, or tomato), 'mihajo' (migaja, or crumb), and 'peregíl' (perejil, or parsley) reflect older orthography as well as some regional variations. Steps and ingredient amounts are intentionally vague, as the domestic cook was expected to adjust to taste and availability, lending flexibility rooted in the improvisational spirit of Mexican kitchen traditions.

Modern Kitchen Interpretation

Recipe's Origin

El Cocinero Mexicano, Vol. 1 - Click to view recipe in book

Title

El Cocinero Mexicano, Vol. 1 (1831)

You can also click the book image above to peruse the original tome

Writer

Mariano Arevalo; Mariano Galvan Rivera

Era

1831

Publisher

Unknown

Background

A sumptuous journey through 19th-century Mexican kitchens, 'El Cocinero Mexicano, Vol. 1' serves up an array of traditional and American-inspired recipes—an exquisite treat for culinary adventurers seeking to savor the authentic flavors of early Mexico.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'El Cocinero Mexicano,' an 1831 cookbook compiled during a vibrant period of cultural interchange in post-independence Mexico. It illustrates how Spanish culinary traditions continued to blend with indigenous ingredients and practices, resulting in complex flavor combinations like sweet, salty, herbal, and tangy, found in this relleno mixture. Historically, such fillings were used in festive dishes—stuffed poultry, chiles, or even served rolled in cabbage or inside pastries—representing the opulent Mexican table of the early 19th century. The use of capers, olives, acitron, nuts, and raisins points to Spain's Moorish influence and colonial trade routes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1831, most prep was done with a large wooden chopping board and a heavy kitchen knife or cleaver for mincing the meats and herbs. Mortars and pestles were often used to grind cloves and pepper. Bread was torn and soaked by hand. Mixing was done in broad earthenware or wooden bowls, and the cooked meats were likely boiled in copper or clay pots. If the filling was destined for a roast, it would be spooned in and tied up with kitchen twine or cloth before being placed in a wood-fired oven or over an open hearth.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10.5 oz cooked pork (shoulder or leg)
10.5 oz cooked lamb (shoulder or leg)
2 garlic cloves, minced
1 small onion, finely diced (about 3 oz)
2 medium tomatoes (about 4.25 oz), chopped
0.5 oz fresh parsley, chopped
0.35 oz fresh mint leaves, chopped
1.75 oz bakery roll, soaked in 1/4 cup meat broth
2 whole eggs
Pinch ground cloves (about 1/8 tsp)
1/2 tsp black pepper
Salt, to taste
1 Tbsp capers
1 Tbsp green olives, chopped
1 Tbsp candied citron peel (acitron; or substitute candied papaya or dried pineapple)
2 Tbsp raisins (optional variant)
1 oz blanched, slivered almonds (optional variant)
1 Tbsp pine nuts (optional, recommended)

Instructions

To make this historical Mexican 'relleno,' start by finely chopping equal parts (about 10.5 oz each) of cooked pork and cooked lamb.
Mix in 2 garlic cloves (minced), 1 small onion (finely diced), 2 medium fresh tomatoes (chopped), a small handful each of fresh parsley and mint (both finely chopped).
Add about half a bakery roll (roughly 1.75 oz), soaked in about 1/4 cup of meat broth and squeezed to remove excess liquid.
Crack in 2 whole eggs.
Season the mixture with a pinch of ground cloves, 1/2 teaspoon black pepper, and salt to taste.
For garnish and intrigue, stir in a tablespoon each of capers, Spanish green olives (chopped), and candied citron peel (acitron, or use candied papaya or dried pineapple as a substitute).
Optionally, you can vary it: swap the capers and olives for 2 tablespoons of raisins and a small handful (about 1 oz) of peeled, slivered almonds—some versions add these in addition to the capers and olives, not instead—and a tablespoon of pine nuts.
Blend everything well.
This stuffing can be used for meats, poultry, or large vegetables.

Estimated Calories

240 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and another 10 minutes to mix everything together. The recipe makes enough stuffing for about 6 servings. Each serving has about 240 calories. There is no extra cooking time needed because the meats are already cooked.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.