1 cup non-fat dry bread cubes
1 onion, finely chopped
6 medium leeks
2 teaspoons white sugar
6 cloves garlic, peeled, divided
3 teaspoons ground cumin
1 teaspoon salt
2 teaspoons oil
1 (6.5 ounce) can peeled and diced tomatoes
4 teaspoon white vinegar
1 (4.5 ounce) jar water chestnuts, drained
1 (8 ounce) can whole onion, chopped
2 teaspoons white sugar
1 (16 ounce) can tomato sauce
1 (4.5 ounce) can tomato paste
1 large skillet, heated
3 tablespoons olive oil
3 teaspoons French salt
2 teaspoons baking powder
1 teaspoon ground allspice
In a medium bowl, combine bread cubes and onion. Head half off of each part and place in a separate shallow bowl.
In a large saute skillet and heat oil to high heat, melt allspice and salt until butter is melted. Add enough flour to the warm butter to make the mixture thicken. Gradually stir in deep-fryer crumbs. Spoon mixture into hot oil in hot skillet. Cook 6 inches from heat. Pitch most of the meat into the skillet. Cook still more into the liquid. Keep adding meat, and cook until sauce is thick and almost a glossy brown, 4 minutes more. Pour off fat. Stir in basil. Return heat to medium-low, and add tomatoes.
Process as much tomato sauce as you can, 5 tablespoons at a time, into the tomato sauce pan. In a small bowl, remove reserved juices. Add starch to sauce; mix well and season with salt, baking powder, cinnamon, and allspice. Transfer the desired color to the mespepe (pipe). Cool completely in refrigerator.