Almond-thickened veal stew with raisins and olives (Estofado almendrado) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 372) by Rick Bayless

  • white bread
  • ground cinnamon
  • whole cloves
  • garlic
  • green olives
  • dried oregano
  • tomatoes
  • apple cider vinegar
  • raisins
  • veal shoulder
  • ground cloves
  • pickled jalapeño chiles
  • white onions
  • blanched almonds
  • EYB Comments

    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

    See recipe for variations.

  • eve_kloepper on January 25, 2020

    Just wonderful. Can be prepared completely ahead and reheated. Served with Zatarans Spanish Rice and steamed broccoli. Excellent for company. A keeper.

  • radishseed on October 23, 2010

    Substitute swordfish or halibut for veal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.