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Meats (Water and the onion sliced)

water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes.