Mixed seafood and rice in chile broth (Arroz a la tumbada) from Mercados: Recipes from the Markets of Mexico (page 253) by David Sterling

  • ancho chiles
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  • lard
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  • Serves : 6-8

  • EYB Comments

    Can substitute a combination of parsley and cilantro for epazote; olive oil for the book’s “Enriched lard” recipe; and clam juice or shrimp bouillon for fish stock. Suggested seafood are clams or mussels; shrimp; crab; whitefish; cooked octopus; or squid.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Enriched pot beans (Frijoles de la olla)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of parsley and cilantro for epazote; olive oil for the book’s “Enriched lard” recipe; and clam juice or shrimp bouillon for fish stock. Suggested seafood are clams or mussels; shrimp; crab; whitefish; cooked octopus; or squid.

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