Red Chile Lamb, Goat or Chicken, Pit-Style--with Braising-Juice Soup (Barbacoa de Borrego, Chivo o Pollo)

From Mexico One Plate At A Time

Cookbook

Author(s): Rick Bayless

Page 295

Cuisine: Mexican

Course: Main Courses

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.