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Pollo en Salsa de Almendra / Chicken in Almond Sauce, 1937

June 11, 2010
Cocina práctica, Cover.

Valdes, Ramona. Cocina práctica : pastelería, repostería, salchichonería, helados. México : Ediciones Botas, 1937. Pp. 232-233.

Today, we offer a recipe for chicken in almond sauce with a cinnamon twist from Ramona Valdes, a cooking instructor in Mexico in the 1930s.  Prepare this dish with the soup and arroz con leche from the last two weeks for a weekend feast!


Pollo en Salsa de Almendra

Pollo tierno, 1.
Manteca, 100 grs.
Jitomates regulares, 2.
Almendra, 20 piezas.
Canela, 1 rajita.
Clavo, 1.
Pan frío, 25 grs.
Sal y pimienta blanca.

Manera de Hacerse


El pollo ya limpio se ata pasando una aguaja gruesa con un cáñamo primero las alas y después el cuadril, se amarra y se pone en una charola de horno con la salsa.


En 50 gramos de manteca se fríen las almendras, el pan, canela y clavo, ligeramente, se saca y en la misma grasa se fríen los jitomates partidos en cuartos y sacadas las semillas. Ya frito se muele todo en el metate.

Ya molido se mezcla el resto de la manteca, sal y pimienta y se pone la mitad de la salsa dentro del pollo con lo demás se baña y se pone a horno caliente 50′. **

Se vacía al platón, se le quitan los hilos, se baña con los chícaros cocidos y sazonados y alrededor los jitomates, con la ensalada mixta se sirve caliente.

**En este receta 50′ significa que se debe cocinar el pollo para cincuenta minutos en un horno caliente.  No di una temperatura, pero en general, se debe cocinar un pollo a 350 grados fahrenheit (190 celsius) para un minimo de 20 minutos para cada libra de pollo, más 15 minutos de más.  El pollo esta cocinado cuando una termómetro para carne dice un mimimo de 165 grados fahrenheit (74 celsius).


Chicken in Almond Sauce

Tender chicken, 1.
Fat, 100 grams (lard or butter).
Medium-sized tomatoes, 2.
Almonds, 20.
Cinnamon, 1 stick.
Whole Cloves, 1.
Bread, 25 grams.
Salt and white pepper.

Manner of Preparation

After the chicken is cleaned, it should be tied with hemp cord to bind the wings and thighs to the body, and then put into a baking dish with the sauce.


In 50 grams of fat, lightly fry the almonds, bread, cinnamon and cloves.  Remove and use the same oil to fry the tomatoes after quartering and seeding them.  Once fried, grind everything together on a metate.

Mix in the rest of the fat, salt and pepper, and put half of the sauce inside the chicken and pour the rest over it.  Place it in a hot oven and cook for about 40 minutes.**

In an empty serving bowl, remove the cords used to bind the chicken, pour seasoned, cooked peas over the top and surround it with tomatoes.  Serve hot with a mixed green salad.

**This recipe does not specify a temperature, but in general, a whole chicken should be roasted at 350 degrees fahrenheit for 20 minutes per pound of chicken, plus 15 minutes extra.  Regardless of temperature or duration, the chicken should be considered done only when a meat thermometer reads at least 165 degrees fahrenheit (74 degrees celsius).

Cocina práctica, Pp. 232-233.

Cocina práctica, Pp. 232-233.

2 Comments leave one →
  1. Ruben Infante permalink
    January 7, 2011 3:01 am

    As you can read from old books , how basic foods were prepared.
    I have one or two cookbooks that Mom had from Mexico.
    I will try the arroz on lech, I have a Cuban combination with rum added to the arroz.
    Keep up the work .
    Keep in touch
    Uncle Jr.

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