Enriched cooking tomato sauce (Tomate frito) from Yucatán: Recipes from a Culinary Expedition (page 507) by David Sterling
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lard
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tomatoes
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EYB Comments
Can substitute olive oil for the book's "Enriched lard" recipe.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Tamales with mincemeat and tomato sauce (Tamales ticulenos/Vaporcitos de carne molida); Tamales with dogfish and tomato sauce (Tamales Campechanos); Large baked tamal loaves with black-eyed peas (Pimes/Piim); Small steamed tamales with black-eyed peas (Vaporcitos de x'pelon/P'ich ich); Small steamed tamales with enriched black beans (Bu'uliwah); Mincemeat-filled maize dumplings in black bean purée (Joroches); Joroches plain and simple; Maize dumplings in pork and beans (Jorochitos de frijol con puerco); Sausage dumplings in black bean purée (Joroches de longaniza); Dogfish dumplings in black bean purée (Joroches de cazón); Cheese dumplings in black bean purée (Joroches de queso); Maya "succotash" of new corn and black-eyed peas (Chulibu'ul); Zucchini and squash-blossom stew with tiny corn pancakes (Sopa de joroch'); Tamal wrapped in chaya leaves (Dzotobilchay/Dzoto-bil-chay/Ds'otobichay/Ts'otobichay); Tamal "log" with chaya, squash seeds, and egg (Brazo de reina); Small steamed tamales with chaya, squash seeds, and eggs (Tamalitos de chaya/Chay'wah/Chaayil waaj); Bean and squash-seed tamal wrapped in hoja santa leaves (Tamal de xmakulam/Makulaniwaaj); Bean and squash-seed tamal wrapped in corn husks (Chan chan de x'pelon); Turkey in maize-thickened white sauce (Pavo en sak k'óol); Thick maize pancakes with pork cracklings (Pimitos de chicharra/Pimiwah); Breaded fried squid stuffed with shrimp and longaniza (Calamares rellenos); Blond chiles stuffed with pit-smoked pork in achiote marinade (Pib x'catik); Blond chiles stuffed with dogfish (X'catiques rellenos de cazón); Dutch Edam cheese stuffed with savory mincemeat (Queso relleno); Baked chayote with spiced mincemeat filling (Chancletas); Rolled tamal with banana, anise, and spiced mincemeat (Tamal redondo); Charcoal-grilled turkey and mincemeat stuffing in maize-thickened white sauce (Pavo en relleno blanco/Sak buut'il tso'); Creamy strained tamal with mincemeat and spices (Tamalitos de especie)
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.
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