Dunn Chris Waters - Enchiladas: Aztec to Tex-Mex

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There are many inherent risks in the use of raw, prepared, and processed food ingredients during the cooking process. Additionally, some of the recipes in this book may include ingredients to which individuals may have a known or unknown allergy. Every effort has been made to present the best possible direction and advice with regard to the preparation of food recipes presented in this book. The publisher and authors assume no liability for any injury, allergic or other reaction, or damage incurred as a result of the information presented in this book. The paper used in this publication meets the minimum requirements of the American National Standard for Information SciencesPermanence of Paper for Printed Library Materials, ANSI 39.481992. 978-1-59534-752-7 EBOOK CIP DATA ON FILE AT THE LIBRARY OF CONGRESS 19 18 17 16 15 | 5 4 3 2 1 PAGE 90 PAGE 146 PAGE 131 PAGE 164 PAGE 154 PAGE 148 PAGE 112 Contents PAGE 98 PAGE 118

When a woman gets angry, it is said she becomes enchilada; to say that something is difficult to do, one would say, no son enchiladas (they arent [as easy as making] enchiladas); to request more of something, one would say enchilame otra. These examples demonstrate how important enchiladas are in the everyday life of the people of Mexico. Perhaps it is because enchiladas and Mexicans share a common history and culturea history and culture that began with corn. Journalist Michael Pollan aptly describes corn as a miraculous grass. It is nothing short of miraculous that this descendant of an ancient grass exists at all, considering it was developed by the convergence of three factors: nature, humankind, and chance. The consequences of that convergence are equally remarkable.

No other plant has had a greater impact on human life than corn. Today, corn is the most produced grain in the world, cultivated on every continent except Antarctica. The economic result is that corn, for good and bad, now appears in more food and food-related products than any other ingredient except salt. In recent decades it has even found its way into fuel, plastics, packaging, adhesives, chemicals, and pharmaceuticals. But none of this happened overnight. According to P.J.