Tepary beans with lime-and-salt-cured beef and wild herbs (Frijol escumite con chipilín) from Mercados: Recipes from the Markets of Mexico (page 137) by David Sterling

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

Accompaniments: Cooked fresh tomato-chile table sauce (Chirmol)

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

    Curing the beef takes approximately 4 days. Can substitute carne salada, cecina, beef jerky, or other salt-cured beef for the book’s "Lime-and-salt-cured beef" recipe; and pea shoots, watercress, or purslane for chipilin.

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