INGREDIENTS
8 oz
pepitas
6 oz
tomatillos
1 1/2 cups
rice
1/2 cup
breadcrumbs
3 larges
egg whites
1 tbsp
mint
1 tbsp
kosher salt
2 tbsp
grapeseed oil
1/2 cup
onion
1 tbsp
tomato paste
1 qt
chicken stock
28 oz
canned tomatoes
4 medium sizes
new potatoes
1
bay leaf
2 cups
zucchini
1/2 tsp
pepper
1 leaves
mexican cream
1 serving
lime wedges