Enchiladas de jalisco from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

  • ground beef
  • carrots
  • cinnamon sticks
  • lettuce
  • parsley
  • canned tomatoes
  • zucchini
  • ground pork
  • radishes
  • potatoes
  • flour tortillas
  • jalapeño chiles
  • lard
  • meat broth
  • white onions
  • guajillo chiles
  • queso añejo

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

  • minerva on April 10, 2014

    I like the technique, however: at least twice as much sauce should be made, and overall it was bland. I don't think more chiles is the answer, the gentle heat was nice, it needs more depth. Toasted garlic cloves in the sauce? Spices the broth?

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