Venison in red squash-seed sauce (Venado en pipián rojo/Óom sikil bi kéej) from Yucatán: Recipes from a Culinary Expedition (page 96) by David Sterling
- banana leaves
- green bell peppers
- canned chipotle chiles in adobo sauce
- chives
- whole cloves
- epazote
- garlic
- grapefruits
- limes
- oranges
- tomatoes
- black peppercorns
- allspice berries
- Mexican oregano
- cumin seeds
- achiote seeds
- white vinegar
- nixtamal
- smoked slab bacon
- lard
- white onions
- beef stock
- tomates verdes
- dried red pepper flakes
- chiles de país
- venison top round
- shelled pumpkin seeds
- wood chips
- crema Mexicana
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Smoky and hot chile table sauce (K'uut bi iik)
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.