Joroches plain and simple from Yucatán: Recipes from a Culinary Expedition (page 111) by David Sterling

  • black beans
  • ground beef
  • green bell peppers
  • canned chipotle chiles in adobo sauce
  • whole cloves
  • epazote
  • garlic
  • smoked ham
  • tomatoes
  • black peppercorns
  • ground pork
  • pork fat
  • nixtamal
  • smoked slab bacon
  • lard
  • Mexican oregano
  • cumin seeds
  • white onions
  • white vinegar
  • pork legs
  • sheep casings
  • achiote seeds
  • allspice berries
  • ground canela
  • corn tortillas
  • meat cure powder
  • chiles x'catik
  • chiles de país
  • mesquite chips
  • Seville oranges

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 masa harina for nixtamal; habanero chiles for chiles x'catik; limes, oranges, and grapefruits for Seville oranges; chorizo or store-bought longaniza sausages for the book's "Smoked sausage of Valladolid" recipe; ancho chiles, guajillo chiles, or arbol chiles for chiles de país; and pork rump for pork legs.

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