Recipe Manuscript

Guisado De Asadura

Name: Guisado De Asadura
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 4
Cuisine: American
Ingredients: 250 grams ripe tomatoes (or 2 medium tomatoes); 120 grams white onion (1 medium); 10 grams garlic (2 cloves); 100 grams fresh liver (beef, pork, or chicken); 1/4 teaspoon ground cinnamon; 2 whole cloves or pinch ground clove; 1/2 teaspoon ground cumin; 2 tablespoons vegetable oil (optional); 300 grams assorted offal (heart, lungs, more liver, etc.); 1 teaspoon dried oregano; 1 teaspoon vinegar; Salt, to taste

"Stewed Offal"

1890

From the treasured pages of La Cocina en el Bolsillo No. 5

Written by Antonio Vanegas Arroyo

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

Original Recipe • 1890

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

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

Guisado De Asadura

"Se pica gitomate, cebolla y ajo, todo muy menudo; se muele un trozo de hígado con una poca de canela, clavo de especie y cominos; se pone á freir el recaudo y cuando esté bien frito, se echa el hígado molido con las especies y la asadura; después de un rato de hervir se le agrega un poco de orégano, una cucharadita de vinagre, y si se quiere un poco de aceite bueno aunque éste no es necesario. Se deja hervir sazonándolo de sal, hasta que consuma quedándole una salsa espesa y se sirve."

English Translation

"Chop tomato, onion, and garlic very finely; grind a piece of liver with a bit of cinnamon, clove, and cumin; fry the chopped vegetables, and when well fried, add the ground liver with the spices and the offal; after boiling for a while, add a little oregano, a teaspoon of vinegar, and, if desired, a bit of good oil, though this is not necessary. Let it simmer, seasoning with salt, until it thickens and forms a rich sauce, then serve."

Note on the Original Text

The recipe is written in a direct, conversational style typical of late 19th-century Mexican domestic writing. Quantities are approximate, relying on the cook's judgment—spices are measured in pinches or hints, and methods are summarized in brief prose, assuming familiarity with basic cooking processes. Spelling differences (like 'gitomate' for 'jitomate,' an older or regional form of the word for tomato) reflect the evolution of Mexican Spanish, and culinary terms are chosen for practical clarity rather than exhaustive precision.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 5 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 5 (1890)

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

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful volume from the famed series 'Cocina en el bolsillo,' this pocket-sized cookbook serves up an enticing collection of recipes, guiding readers through a flavorful journey of culinary creations from the late 19th century.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This stew, 'Guisado de Asadura,' hails from late 19th-century Mexico City, where practicality and flavor met in bustling urban kitchens. Published in 1890 by Antonio Vanegas Arroyo in 'La Cocina en el Bolsillo No. 5,' the recipe illustrates the widespread use of offal due to both culinary taste and thrift. Pocket-sized cookbooks like this one were accessible to households looking to make the most of economical ingredients, blending Spanish influences (use of offal, clove, and cinnamon) with local Mexican ingredients and preferences. Recipes such as these showcase a resourceful, everyday cuisine: hearty, gently spiced, and deeply rooted in the rhythms of city life.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1890s Mexican home, cooks would have prepared this dish using a well-worn wooden cutting board for chopping, a sharp kitchen knife, and possibly a 'molcajete' (traditional stone mortar and pestle) for grinding spices and softening the liver. Cooking was done over a wood or charcoal-burning stove or open fire, with a heavy clay or cast iron skillet for sautéing and simmering. Simple clay bowls and wooden spoons rounded out the kitchen setup, making efficient use of what was at hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 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

9 ounces ripe tomatoes (or 2 medium tomatoes)
4.25 ounces white onion (1 medium)
0.35 ounces garlic (2 cloves)
3.5 ounces fresh liver (beef, pork, or chicken)
1/4 teaspoon ground cinnamon
2 whole cloves or pinch ground clove
1/2 teaspoon ground cumin
2 tablespoons vegetable oil (optional)
10.5 ounces assorted offal (heart, lungs, more liver, etc.)
1 teaspoon dried oregano
1 teaspoon vinegar
Salt, to taste

Instructions

Begin by finely chopping about 2 medium ripe tomatoes (roughly 9 ounces), 1 medium white onion (around 4.25 ounces), and 2 cloves of garlic (about 0.35 ounces).
Set aside.
Next, take 3.5 ounces of fresh liver—beef, pork, or chicken works—and grind or finely chop it with a pinch of ground cinnamon (about 1/4 teaspoon), 2 whole cloves or a pinch of ground clove, and 1/2 teaspoon ground cumin.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat (though this is optional, as per the original recipe).
Add the tomato, onion, and garlic mixture, and sauté until the vegetables are soft and fragrant, about 8-10 minutes.
Stir in the seasoned, ground liver and add about 10.5 ounces mixed offal (such as heart, lungs, or more liver, diced small).
Let everything cook together, stirring often, for about 5-8 minutes, allowing the liver and offal to brown and cook through.
Sprinkle in 1 teaspoon dried oregano, add 1 teaspoon vinegar, and season with salt to taste.
Continue simmering until the mixture reduces to a thick, rich stew—about 10-15 minutes more.
Serve hot, with the robust sauce spooned over the offal, accompanied by tortillas or fresh bread.

Estimated Calories

300 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients. Cooking everything together takes about 30 minutes, so you should be able to enjoy your meal in less than an hour. Each serving is about 300 calories.

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.