Enchiladas: Aztec to Tex-Mex

Description

Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico's most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped.;Mexico: A Culture of Corn and Enchiladas; How to Use This Book ; Part 1: Ingredients; Chiles; Tomatoes and Tomatillos; Onions in Mexican Cuisine; Avocados; Nopales (Cactus Paddles) ; Huitlacoche (Corn Fungus) ; Mexican Chorizo ; Cecina (Mexican Salted Dried Beef); Crema Mexicana (Mexicana Cultured Cream) ; Mexican Cheeses; Homemade Queso Fresco ; Salt and Mexican Cuisine ; Herbs and Spices; Lard versus Vegetable Oil ; Part 2: Fundamentals; Homemade Tortillas ; Colored Tortillas ; Store-Bought Tortillas; Fire Roasting Fresh Chiles ; Dried Chiles. Mexico: A Culture of Corn and Enchiladas How to Use This Book Part 1: Ingredients Chiles Tomatoes and Tomatillos Onions in Mexican Cuisine Avocados Nopales (Cactus Paddles) Huitlacoche (Corn Fungus) Mexican Chorizo Cecina (Mexican Salted Dried Beef) Crema Mexicana (Mexicana Cultured Cream) Mexican Cheeses Homemade Queso Fresco Salt and Mexican Cuisine Herbs and Spices Lard versus Vegetable Oil Part 2: Fundamentals Homemade Tortillas Colored Tortillas Store-Bought Tortillas Fire Roasting Fresh Chiles Dried Chiles. Dry Roasting Tomatoes, Onions, Garlic, and Fresh ChilesDried Beans Refried Beans Mexican Rice Poached Chicken for Enchiladas Simmered Pork or Beef for Enchiladas The Enchilada Assembly Tips on Garnishing Part 3: Recipes Accompaniments / Guarniciones Roasted Tomato Salsa Pico de Gallo Black Bean Relish Romaine Lettuce Salad Napa Slaw Salsa Cruda (Tomatillo and Avocado Salsa) Pork / Carne de Cerdo Enchiladas de Aguascalientes Enchiladas del Suelo (Sinaloa Style Enchiladas) Enchorizadas Enchiladas de Nayarit Pipián Sauce Pipián and Pork Enchiladas Enchiladas Potosinas. Enchiladas RegiasEnchiladas Rioverdenses Enchiladas Tultecas Enchiladas Verdes de Tlaxcala Enchiladas Zacatecanas Enchiladas de Frijoles y Chorizo Enchiladas Motuleñas Beef / Carne de Res Enchiladas de Machaca (Dried Beef) Enchiladas Norteñas Enchiladas Placeras Enchiladas de Ropa Vieja Enchiladas de Barbacoa Poultry / Pato y Pollo Mole Rojo Enchiladas de Mole Rojo Enchiladas Huastecas con Pollo Enchiladas Pachuqueñas Pastel Azteca Enchiladas de Pato (Duck) Enchiladas Queretanas Enchiladas Rojas Enchiladas Tapatias Enchiladas Verdes de Pollo Enchiladas Callejeras. Seafood / MariscosEnchiladas de Atún (Tuna) Enchiladas de Camarón (Shrimp) Enchiladas de Camarón y Nopales (Shrimp and Cactus) Enchiladas de Playa Open-Faced Shrimp Enchiladas Enchiladas de Jaiba (Crab) Enchiladas de Langosta (Lobster) Dairy / Lacteos Enchiladas Huastecas con Huevos Papadzules Enchiladas de Requesón y Aguacate (Soft Cheese and Avocado) Enchiladas Rojas de Queso Enchiladas San Blas Enchiladas de Pulque Enchiladas de Santa Clara Enchiladas Suizas Enchiladas Suizas, La Fonda on Main Enchiladas Enjococadas Envueltos de Nata Vegetable / Verdura. Poblano Cream SauceChipotle Sauce Enchiladas Berenjenas (Eggplant) Enchiladas Espinacas (Spinach) Enchiladas de Baja California Enchiladas de Camote (Sweet Potato) Enfrijoladas al Estilo de Oaxaca Entomatadas with Chiles Entomatadas without Chiles Enchiladas Mineras Enchiladas de Nopales (Cactus) Enchiladas de Plátanos (Plantains) Tex-Mex Ancho Chile Gravy Tex-Mex Beef Enchiladas Tex-Mex Cheese Enchiladas Tex-Mex Chicken Enchiladas Tex-Mex Brisket Tex-Mex Brisket Enchiladas Notes Recipe Sources Glossary of Spanish Terms Our Story Recipe Index.