Seared zucchini with roasted tomato, chipotle ad chorizo (Tinga de calabacitas) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 216) by Rick Bayless

  • dried oregano
  • tomatoes
  • zucchini
  • chorizo sausages
  • queso fresco
  • white onions
  • dried chipotle chiles
  • EYB Comments

    Can substitute canned chipotle chiles in adobo sauce for dried chipotle chiles, and queso añejo, feta cheese, farmer's cheese or Parmesan cheese for queso fresco. 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 canned chipotle chiles in adobo sauce for dried chipotle chiles, and queso añejo, feta cheese, farmer's cheese or Parmesan cheese for queso fresco. See recipe for variations.

  • mcvl on January 21, 2015

    Easier to cook the chorizo in its casings, then cut it into bite-sized pieces. A wonderful recipe.

  • radishseed on September 23, 2012

    This made a nice burrito filling. I think it could be awesome in the winter with sweet potatoes swapped for the zucchini.

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