Stuffed Green Chiles from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Za

Name: Stuffed Green Chiles from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Za
Ingredients: Salt (a few pinches); 6 to 8 ounces queso fresco, crumbled; 16 to 20 (approximately) epazote leaves stripped from stems or 2 teaspoons dried epazote, crumbled; 8 fresh Anaheim chiles; 4 tablespoons (approximately) asiento or lard (preferably home-rendered)

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The secret of flavor in this appealing appetizer is asiento, the delicious residue of home-rendered lard. The next choice would be the lard itself, which won’t have as good texture but will match...

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Ingredients

Salt (a few pinches)
6 to 8 ounces queso fresco, crumbled
16 to 20 (approximately) epazote leaves stripped from stems or 2 teaspoons dried epazote, crumbled
8 fresh Anaheim chiles
4 tablespoons (approximately) asiento or lard (preferably home-rendered)