Recipe courtesy Rick Bayless. From Mexico: One Plate at a Time, Scribner 2000.
About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
The Shredded beef filling: In a medium saucepan set over medium heat, ...
More Information
About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
The Shredded beef filling: In a medium saucepan set over medium heat, ...
More Information