Eggs Campeche style (Huevos Campechanos) from The New York Times Heritage Cook Book (page 597) by Jean Hewitt

  • cooked pinto beans
  • lard
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute peanut oil or vegetable oil for lard, canned green chiles for green chiles, lard for bacon drippings, cooked kidney beans for cooked pinto beans, peanut oil or vegetable oil for salt pork, and canned medium-hot green chiles for hot green chiles.

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

Accompaniments: Xnipek

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 peanut oil or vegetable oil for lard, canned green chiles for green chiles, lard for bacon drippings, cooked kidney beans for cooked pinto beans, peanut oil or vegetable oil for salt pork, and canned medium-hot green chiles for hot green chiles.

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