Crispy fried tortilla chips (Totopos) from Yucatán: Recipes from a Culinary Expedition (page 515) by David Sterling
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lard
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smoked slab bacon
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Shrimp in garlic/citrus sauce (Camarones al mojo de ajo); Garlic and egg-white mayonnaise (Crema de ajo); Sautéed corn kernels with lime juice, cream, and chile (Esquites); Mincemeat in charred chile sauce (Picadillo en chilmole); Simple mincemeat (Picadillo); Mincemeat in achiote with potatoes (Picadillo rojo/Picadillo "San Carlos"); Creamy strained black beans (Frijol colado/Tsaaj bi bu'ul); Refried beans (Frijol refrito/Naach'); Spiced mincemeat (Buut' blanco); Warm sautéed zucchini dip (Calabacita frita/Tzaajbil ts'ol); Sautéed chicken livers and onions in smoky tomato sauce (Higadillo entomatado); Pickled mixed vegetables with jalapeños (Verduras en escabeche); Vegetable dip of toasted squash seeds, roasted tomatoes, and chile (Sikil p'aak); Oysters and shrimp in tangy tomato sauce (Campechano); Puréed soup of leek, potato, squash, and cilantro (Crema de cilantro); Chicken soup with sweet lime essence (Sopa de lima); Beef organ meat stew in peppery broth (Chocolomo); Creamy strained lima beans (Ibes colados/Ibes fritos)
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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