Enchiladas: Aztec to Tex-Mex

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.

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; En…