Recipe Manuscript

Entomatado

Name: Entomatado
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 4
Cuisine: American
Ingredients: 500 g cured beef (cecina) or pork shoulder; 6 medium ripe tomatoes (approx. 600 g); 2 tablespoons vegetable oil (30 ml); 2 garlic cloves; 1 medium onion (120 g); 1 teaspoon dried oregano (2 g); 2 dried chipotle chilies or 2 dried pasilla chilies; 250 ml beef or pork broth (or cooking water from meat); Salt to taste

"Entomatado"

1899

From the treasured pages of Libro de Cosina de la Sra Concepcion Lerma de Chacon

Written by Concepción Lerma de Chacón

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

Original Recipe • 1899

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

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

Entomatado

"Se pone a cocer cecina o carne de puerco se parten en cuartos los tomates se ponen a freir en aceite con ajo y cebolla picada se sazona con oregano y se le pican trozitos de chilpotle o chile pasilla fritos todo yer se junto con la cantidad de agua que se deseé o con el caldo de la carne o cecina esta se hace deshebrada o como se quiera."

English Translation

"Beef jerky or pork is cooked, tomatoes are quartered and fried in oil with chopped garlic and onion, seasoned with oregano, and small pieces of fried chipotle or pasilla chili are added. Everything is mixed together with the desired amount of water or with the broth from the meat or beef jerky, which can be shredded or prepared however you like."

Note on the Original Text

The recipe is written in a narrative, free-form style—common in late 19th-century manuscript cookbooks. Instructions are embedded in long sentences, reflecting the oral and communal transmission of cooking knowledge. Exact quantities are rarely given; cooks relied on intuition, experience, and visual cues. Spelling aligns with late-19th-century Mexican Spanish conventions: 'cosina' for 'cocina', 'yer' appearing as a scribal form. Terms like 'chilpotle' signal early phonetic spellings for present-day 'chipotle.' The recipe trusts the cook to adjust water and seasoning to taste, echoing the flexible, adaptive nature of home kitchens in the period.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Cosina de la Sra Concepcion Lerma de Chacon - Click to view recipe in book

Title

Libro de Cosina de la Sra Concepcion Lerma de Chacon (1899)

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

Writer

Concepción Lerma de Chacón

Era

1899

Publisher

Unknown

Background

This delightful late 19th-century Mexican manuscript whisks readers into a world of decadent desserts like Dulce de leche y almendras and Cocada de natillas y almendras, savory delights such as Pollos en salsa de almendras and Lomo de cerdo enrollado, and other sumptuous creations, from Budin de papa to Sopa de gusanillos a la mexicana. It even includes intriguing pulque recipes—a true feast for the adventurous palate.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 'Libro de Cosina de la Sra Concepción Lerma de Chacon,' a handwritten Mexican cookbook dating to 1899. The book captures a vibrant world of late 19th-century urban Mexican home cooking, blending Indigenous, Spanish, and evolving creole traditions at the turn of the century. The inclusion of cecina and chiles speaks to the importance of preserved meats and the complex flavors of Mexican cuisine. Tomatoes, onions, and oregano represent the continuity of colonial and local agricultural practices, while chilies like chipotle and pasilla reflect deep Mesoamerican roots that remained prevalent in everyday dishes.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1899, this dish would have been prepared over a wood or charcoal-fired stove using a heavy cast iron or clay pot for boiling the meat. The tomato and chile sauce would be fried in a large clay comal or metal pan. Cutting was done with carbon steel knives on wooden boards. Traditional grinding stones (metate) might be used for crushing chilies or spices. Serving was likely in glazed earthenware bowls.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

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

1.1 lb cured beef (cecina) or pork shoulder
6 medium ripe tomatoes (approx. 1.3 lb)
2 tablespoons vegetable oil (1 fl oz)
2 garlic cloves
1 medium onion (4.2 oz)
1 teaspoon dried oregano (0.07 oz)
2 dried chipotle chilies or 2 dried pasilla chilies
1 cup beef or pork broth (or cooking water from meat)
Salt to taste

Instructions

Begin by boiling 1.1 pounds of cured beef (cecina) or pork shoulder in enough water to cover the meat.
Meanwhile, cut 6 medium ripe tomatoes into quarters.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add 2 garlic cloves (finely chopped) and 1 medium onion (finely chopped), sautéing until fragrant and translucent.
Add the quartered tomatoes to the skillet and cook until soft, then season with 1 teaspoon of dried oregano.
For heat and smoky flavor, finely chop 2 dried chipotle chilies (rehydrated and briefly fried in oil) or use 2 dried pasilla chilies as a substitute.
Once the meat is cooked, shred it or slice as desired.
Combine the cooked meat and its broth (about 1 cup, or to preferred consistency) with the tomato mixture.
Allow everything to simmer together for 10 minutes to blend flavors.
Serve warm.

Estimated Calories

300 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and get everything ready. Cooking the meat and simmering everything together will take about 1 hour. Each serving has around 300 calories, and the recipe serves 4 people.

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.