Crispy fried corn tortillas filled with potatoes, chorizo, refried beans, and steak (Tacos envenenados) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 220) by Rick Martinez

  • Yukon Gold potatoes
  • rendered lard
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute the homemade chorizo from this book's "Homemade chorizo on a large corn tostada topped with refried beans (Tlayuda con chorizo rojo)" for commercial red chorizo; this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans; and the carne asada from this book's "Marinated beef grilled with chorizo and jalapeños served with grilled quesadillas (Carne asada)" for commercial carne asada.

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

Accompaniments: Smoky dried jalapeños and chile de árbol stewed with tomatoes (Salsa de chipotle y chile de árbol)

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 the homemade chorizo from this book's "Homemade chorizo on a large corn tostada topped with refried beans (Tlayuda con chorizo rojo)" for commercial red chorizo; this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans; and the carne asada from this book's "Marinated beef grilled with chorizo and jalapeños served with grilled quesadillas (Carne asada)" for commercial carne asada.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.