Recipe Manuscript

Lomo De Ternera Mechado

Name: Lomo De Ternera Mechado
Prep time: PTPT30M
Cook time: PTPT2H
Yield: 8
Cuisine: American
Ingredients: 1.5 kg beef tenderloin; 80 g cured ham (Jamón Serrano or Prosciutto), cut into strips; 40 g raisins; 40 g slivered almonds; 2 hard-boiled eggs, sliced; 1 teaspoon whole black peppercorns; 4 whole cloves; 1/2 stick cinnamon, broken into pieces (or 1 tsp ground); 2 teaspoons salt; 60 ml vinegar (white or apple cider); 250 ml water (approximate, enough to partially submerge meat); 1 tablespoon dried oregano; 100 g lard (substitute 80 g unsalted butter or neutral oil); 3 dried ancho chilies (or pasilla or guajillo as substitute), deseeded; 4 lettuce leaves; 1 small white onion, sliced into rounds; 8 green olives; 2 pickled chilies (jalapeños or other type)

"Stuffed Beef Loin"

1910

From the treasured pages of Mexican Cooking Manuscript de Diario del Hogar

Unknown Author

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

Original Recipe • 1910

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

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

Lomo De Ternera Mechado

"Se mecha el lomo con tiras de jamón, pasas, almendras, ruedas de huevo cocido, pimienta, clavo y canela; se coloca el lomo en una cazuela honda, y se le pone sal, vinagre, agua, orégano, bastante manteca y dos ó tres chiles anchos remojados y molidos; se pone la cazuela á la lumbre, se tapa con un comal y se hace hervir fuertemente, agregándole agua si fuere necesario; cuando el lomo esté bien cocido y se haya consumido todo el caldillo, se deja freir en su misma grasa, cuidando de voltearlo para que no se queme. Al llevarlo á la mesa se le unta por encima su adobo y se adorna con hojas de lechuga, ruedas de cebolla, aceitunas y chiles en vinagre."

English Translation

"The loin is stuffed with strips of ham, raisins, almonds, slices of hard-boiled egg, pepper, cloves, and cinnamon; the loin is placed in a deep pot, and salt, vinegar, water, oregano, plenty of lard, and two or three ancho chiles (soaked and ground) are added; the pot is placed over the fire, covered with a griddle, and brought to a strong boil, adding more water if necessary. When the loin is thoroughly cooked and all the broth has been consumed, it is left to fry in its own fat, taking care to turn it so it does not burn. When served, it is brushed on top with its marinade and garnished with lettuce leaves, onion rings, olives, and pickled chiles."

Note on the Original Text

This recipe is written in a narrative, assumption-laden style, typical of early 20th-century cookery: quantities are often left vague or understood from context; measurements like 'bastante manteca' (plenty of lard) rely on the cook's intuition. Some spelling (like 'á la lumbre') and ingredient terms may differ from modern usage. Technical processes, such as 'mechar' and 'adobo,' are referenced with the expectation that cooks are already familiar with them, reflecting a time when cookbooks were guides rather than step-by-step instructions.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Manuscript de Diario del Hogar - Click to view recipe in book

Title

Mexican Cooking Manuscript de Diario del Hogar (1910)

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

Writer

Unknown

Era

1910

Publisher

Unknown

Background

A delightful scrapbook of Mexican home cooking, this charming manuscript transforms an English grammar school notebook into a culinary time capsule. Handwritten lessons cozy up to clipped recipes from early 20th-century newspapers, serving up a flavorful blend of educational notes and savory secrets. A true window into the kitchens and tastes of historical Mexico.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a unique early 20th-century Mexican manuscript, unraveling the ties between home cooking, education, and the culinary press. The 'Lomo de ternera mechado' appears as a newspaper clipping pasted into a school notebook—an artifact of households keen to preserve favorite recipes alongside lessons in English grammar and geography. The recipe reflects the cosmopolitan nature of Mexican cooks in the Porfiriato era, where European techniques like 'mechar' (larding or stuffing meats) fused with indigenous Mexican flavors such as ancho chiles. Newspaper menus like those from 'Diario del Hogar' disseminated cosmopolitan and aspirational dishes to middle-class families eager for refinement and variety.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1910, a sturdy cazuela (earthenware pot) served as the primary cooking vessel, set over an open flame or simple stovetop. The beef would be covered with a heavy comal (flat griddle) to mimic an oven effect and lock in steam. Knives for cutting incisions and a wooden spoon for basting and stirring were essential. A metate (grinding stone) or mortar and pestle would be used to grind the soaked chiles into a paste. Serving platters would provide the final touch for presentation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs

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

3.3 lbs beef tenderloin
2.8 oz cured ham (Jamón Serrano or Prosciutto), cut into strips
1.4 oz raisins
1.4 oz slivered almonds
2 hard-boiled eggs, sliced
1 teaspoon whole black peppercorns
4 whole cloves
1/2 stick cinnamon, broken into pieces (or 1 tsp ground)
2 teaspoons salt
1/4 cup vinegar (white or apple cider)
1 cup water (approximate, enough to partially submerge meat)
1 tablespoon dried oregano
3.5 oz lard (substitute 2.8 oz unsalted butter or neutral oil)
3 dried ancho chilies (or pasilla or guajillo as substitute), deseeded
4 lettuce leaves
1 small white onion, sliced into rounds
8 green olives
2 pickled chilies (jalapeños or other type)

Instructions

Begin by preparing a beef tenderloin (about 3.3 lbs) and making small incisions along its length.
Into these slits, stuff strips of cured ham, raisins, slivered almonds, slices of hard-boiled eggs, whole black peppercorns, a few cloves, and a stick or two of cinnamon broken into pieces.
Place the stuffed beef in a deep casserole dish.
Season generously with salt and pour over about 1/4 cup of vinegar and enough water (about 1 cup) to cover the bottom of the dish.
Sprinkle with dried oregano and dot generously with 3.5 oz of lard (or substitute with 2.8 oz of unsalted butter).
Soak 2–3 dried ancho chilies, remove their seeds and stems, then blend them into a paste with a little soaking water.
Spread this paste in and around the beef.
Cover the casserole tightly (traditionally with a comal or heavy lid) and bring to a vigorous boil on the stove, reducing heat to simmer until the beef is tender and the liquid mostly evaporated, replenishing with water if needed.
Once cooked, allow the meat to brown and fry in its remaining fat, turning to avoid burning.
When serving, brush the roast with any remaining adobo (chile paste) for extra flavor.
Garnish with lettuce leaves, onion rounds, green olives, and pickled chilies.

Estimated Calories

500 per serving

Cooking Estimates

Preparing this dish takes about 30 minutes, including stuffing the beef and making the chili paste. You will need about 2 hours to cook the beef until it is tender and the sauce has reduced. One serving has about 500 calories and the recipe serves 8 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.