Layered pasilla-tortilla casserole with black beans and thick cream (Budin al pasilla) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 208) by Rick Bayless

  • buttermilk
  • cilantro
  • heavy cream
  • ground cumin
  • garlic
  • dried oregano
  • corn tortillas
  • chicken broth
  • white onions
  • Chihuahua cheese
  • dried pasilla chiles
  • cooked black beans
  • EYB Comments

    Can substitute beef broth for chicken broth, any melting cheese for Chihuahua cheese; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

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 beef broth for chicken broth, any melting cheese for Chihuahua cheese; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • mcvl on April 27, 2018

    Yes, authentic Mexican cooking is a lot of work ... but so worth it! Because I always prefer rough textures to smooth ones, I didn't sieve the sauce, I used raw chopped onions instead of cooked ones, and I didn't mash the beans, so slightly less work for me than in the original recipe.

  • thekitchenchronicles on March 03, 2013

    I used dried New Mexico chiles instead of pasilla. The dish was tasty but it took a lot of work (and dishes) to make the components (sauce and beans), and I don't think the result justified the effort.

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