A casserole of tortillas in chili sauce (Chilaquiles) from The Cuisines of Mexico (page 68) by Diana Kennedy
- buttermilk
- epazote
- light cream
- chicken broth
- cumin seeds
- white onions
- guajillo chiles
- Mexican chorizo sausages
- stale tortillas
-
EYB Comments
Advance preparation: Homemade thin soured cream needs to be started at least 6 hours ahead. See recipe for serving suggestion.
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.