The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

  • Tortillas (page 36)

    from The Complete Book of Mexican Cooking The Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: masa harina
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Notes about this book

  • robm on July 05, 2011

    If you're considering buying this excellent book, look into The New Complete Book of Mexican Cooking, an updated version from 2000. Lambert Ortiz predates Diana Kennedy, and her recipes are usually more simple and direct. Her approach is more relaxed and suggests substitute ingredients that are more easily available in areas outside Mexico or without large Mexican communities and markets. Nevertheless, the food is delicious and brings back the flavors of Central Mexican cooking that I remember from my days as a kid in Mexico City.

Notes about Recipes in this book

  • Red adobo of pork (Adobo rojo de cerdo)

    • JKDLady on July 14, 2015

      Absolutely outstanding. A bit time consuming, but simple. I did add 1.5 cups of broth and cooked it with the bone. I cut the meat off the bone, but threw it in. Needed 2 hours.

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  • ISBN 10 0553101684
  • ISBN 13 9780553101683
  • Published Jan 01 1976
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell

Publishers Text

"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas. There's Green Chicken with Almonds, Red Stew with Mountain Chiles...Plus all of the classic desserts from Bunuelos (fritters) to Flan (caramel pudding). One chapter is devoted to Bebidas (drinks) including the Mexican grasshopper, Margarita and naturally, chocolate."

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