Recipe Manuscript

Asado De Lomo Chico

Name: Asado De Lomo Chico
Prep time: PTPT15M
Cook time: PTPT1H45M
Yield: 6
Cuisine: American
Ingredients: 1 kg whole beef tenderloin (lomo); 3-4 garlic cloves, sliced; 1 tablespoon coarse sea salt; 2-3 tablespoons pork lard (or vegetable oil); 500 ml cold water; 1 large onion, sliced into thick rounds; 2 large ripe tomatoes, sliced thick; 1/2 teaspoon fine salt

"Small Loin Roast"

1914

From the treasured pages of Libro para Recetas no 2

Written by Irazoqui, Susana de Sánchez

Early Modern Kitchen (1900 - 1930)American Intermediate Dinner Lunch

Original Recipe • 1914

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Asado De Lomo Chico

"Se limpia muy bien la carne, se deja el lomo entero y se le dan unas cortadas para meterle pedacitos de ajo y unos granos de sal, luego se pone en la manteca caliente, volteandose de un lado y otro hasta que se dore, luego que está dorado se le pone agua fria, cebolla y tomate cortado en rebanadas grandes y una pizca de sal molida se deja hervir hasta que esté la carne suave, luego se cuela el caldo se muelen las rebanadas de cebolla y tomate y se revuelven en el caldo y la carne dejandose hervir un rato."

English Translation

"The meat is cleaned very well, the loin is kept whole and a few cuts are made to insert pieces of garlic and some grains of salt. Then it is placed in hot lard, turning it from one side to the other until it is browned. Once it is browned, cold water is added, along with onion and tomato cut into large slices and a pinch of ground salt. Let it simmer until the meat is tender. Then strain the broth, blend the slices of onion and tomato, and mix them into the broth and the meat, letting it simmer for a while longer."

Note on the Original Text

Recipes of this era were written in a straightforward, narrative style with little standardization in measurements. Instructions relied on the cook's intuition, commonly omitting precise timings and temperatures. Terms like 'pizca' (pinch) and directions to slice or mash would mean different things from cook to cook. Spellings sometimes differ from modern conventions (e.g., 'sal molida' for 'ground salt'), and recipes flow as a single, often unpunctuated paragraph—reflecting the oral tradition of passing down knowledge, where the steps unfold as gentle advice rather than rigid commands.

Modern Kitchen Interpretation

Recipe's Origin

Libro para Recetas no 2 - Click to view recipe in book

Title

Libro para Recetas no 2 (1914)

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

Writer

Irazoqui, Susana de Sánchez

Era

1914

Publisher

Unknown

Background

A delightful handwritten compendium of traditional home recipes, this volume offers a charming glimpse into early 20th century Mexican cookery as practiced by women in Durango during a period of transformation.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This asado recipe hails from the early 20th century—a period of great cultural flux and revolution in Mexico. Penned in 1914 in Durango, the manuscript is part of a collection passed down and annotated by several generations of women. Recipes like this one provide a vivid window into everyday Mexican family cooking, where resourcefulness, communal knowledge, and cherished ingredients converged at the kitchen hearth. The use of lard, robust spices, and hearty preparation methods speak to regional tastes, while the inclusion of tomatoes and onions marks the blend of indigenous produce with Spanish-influenced culinary techniques. In essence, this dish encapsulates the resilient, homey, and evolving spirit of Mexican gastronomy during tumultuous times.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks a century ago would have used a sturdy, wide-mouthed clay or cast-iron pot set over a wood or charcoal fire. Knives for scoring and cutting the meat would be simple carbon steel blades, regularly sharpened. For pureeing the vegetables, a traditional molcajete (stone mortar and pestle) or a wooden muddler and strainer were used instead of today's blenders, ensuring a rustic texture and more hands-on connection to the dish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 45 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

2.2 lbs whole beef tenderloin (lomo)
3-4 garlic cloves, sliced
1 tablespoon coarse sea salt
2-3 tablespoons pork lard (or vegetable oil)
2 cups cold water
1 large onion, sliced into thick rounds
2 large ripe tomatoes, sliced thick
1/2 teaspoon fine salt

Instructions

Begin by thoroughly cleaning a whole beef tenderloin (about 2.2 lbs).
Using a sharp knife, make several small incisions all around the meat and tuck in slices of fresh garlic (about 3-4 cloves, sliced) and sprinkle evenly with coarse sea salt (about 1 tablespoon).
In a large, heavy pot or Dutch oven, heat 2-3 tablespoons of pork lard (or high-quality vegetable oil as a substitute) over medium-high heat.
Carefully place the tenderloin in the hot fat and brown it on all sides, turning regularly for an even crust.
When the meat is nicely golden, add 2 cups (about 16 fl oz) of cold water, 1 large onion (cut into thick rounds), and 2 large ripe tomatoes (also cut into thick slices), plus a generous pinch of fine salt (about 1/2 teaspoon).
Reduce the heat, cover, and simmer gently for about 1 to 1.5 hours, or until the meat is thoroughly tender.
Remove the beef and set aside.
Strain the cooking liquid to collect the broth.
Blend or mash the cooked onion and tomato slices until smooth, then return them to the pot along with the strained broth and beef.
Allow everything to simmer together for another 10-15 minutes, letting flavors meld.
Serve sliced, bathed in the rich tomato-onion sauce.

Estimated Calories

320 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients and around 1 hour 45 minutes to cook the beef until it is very tender. Each serving is about 320 calories. This recipe makes 6 servings.

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.