Crusty baked masa boats with roasted poblanos and melted cheese (Cazuelitas de queso y rajas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 186) by Rick Bayless

  • dried oregano
  • apple cider vinegar
  • radishes
  • chorizo sausages
  • poblano chiles
  • lard
  • romaine lettuce
  • white onions
  • queso añejo
  • masa
  • Chihuahua cheese
  • egg yolks
  • dried thyme
  • EYB Comments

    Can substitute masa harina for masa, vegetable shortening for lard, any melting cheese for Chihuahua cheese, feta cheese or Parmesan cheese for queso añejo, and the book's "Essential chopped tomato-serrano salsa" chorizo sausages.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute masa harina for masa, vegetable shortening for lard, any melting cheese for Chihuahua cheese, feta cheese or Parmesan cheese for queso añejo, and the book's "Essential chopped tomato-serrano salsa" chorizo sausages.

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