Dressed-up chilaquiles de frijol negro from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 207) by Rick Bayless

  • avocados
  • black beans
  • buttermilk
  • canned chipotle chiles in adobo sauce
  • heavy cream
  • epazote
  • garlic
  • corn tortillas
  • chicken broth
  • queso añejo

  • EYB Comments

    Can substitute beef broth for chicken broth; crème fraîche, sour cream, or yogurt for buttermilk; feta cheese or Parmesan cheese for queso añejo, and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Essential quick-cooked tomato-chipotle sauce (Salsa de chile chipotle y jitomate)

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 beef broth for chicken broth; crème fraîche, sour cream, or yogurt for buttermilk; feta cheese or Parmesan cheese for queso añejo, and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe.

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