Seared lamb (or pork) in swarthy pasilla-honey sauce (Borrego [a puerco] al pasilla enmielado) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 370) by Rick Bayless

  • cilantro
  • ground cumin
  • garlic
  • honey
  • dried oregano
  • sweet potatoes
  • beef broth
  • lamb stew meat
  • dried pasilla chiles
  • EYB Comments

    Can substitute pork stew meat for lamb stew meat, any meat broth for beef broth; and pumpkin squash, acorn squash, or butternut squash for sweet poatoes. 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 pork stew meat for lamb stew meat, any meat broth for beef broth; and pumpkin squash, acorn squash, or butternut squash for sweet poatoes. See recipe for variations.

  • radishseed on October 23, 2010

    Substitute eggplant for lamb.

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