Enchiladas: Aztec to Tex-Mex by San Antonio restaurateur Cappy Lawton and
Chris Waters Dunn showcases over 60 traditional and contemporary Enchilada recipes.
In the United States, and for much of the world, the word, "enchilada" often evokes images of corn tortillas filled with cheese, chicken, or ground beef and smothered with ancho chile gravy and yellow cheese. But in Mexico, there is more than one way to make an enchilada. The tortillas can be served rolled, folded, or flat. Fillings can feature beef, pork, poultry, seafood, cheese, or vegetables. Toppings can range from a mild purée of beans or tomatoes to sauces shimmering with the piquancy of green poblano chiles, smoldering with the smoky heat of chipotles, or ablaze with the orange-red flame of habaneros.
Enchiladas: Aztec to Tex-Mex by famed San Antonio restaurateur Cappy Lawton and food writer Chris Waters Dunn, is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with 50 sumptuous photographs, the book features more than 60 traditional and modern recipes for enchiladas, as well as 40 recipes for the salsas, sauces, salads, and sides that accompany them.
This beautiful cookbook was recently named Best Latin American Cuisine Book, Published outside Latin America by the Gourmand World Cookbook Awards.
What really makes Enchiladas: Aztec to Tex-Mex come alive is the wealth of historical and culinary information packed into this one-of-a-kind cookbook. Cappy Lawton, owner of La Fonda on Main, one of the country’s oldest Mexican restaurants in San Antonio, Texas, shares entertaining anecdotes and expert cooking advice with readers so they can master the art of making perfect, authentic enchiladas, including making corn tortillas from scratch, fire-roasting fresh chiles, making homemade queso fresco and crema Mexicana, and cooking the perfect Mexican rice—six ways!
Readers explore the delicious world of enchiladas through a wide variety of recipes divided by Pork, Beef, Poultry, Seafood, Vegetable, Dairy, and Tex-Mex and include:
Pipián and Pork Enchiladas
Enchiladas Verdes de Tlaxcala
Enchiladas de Ropa Vieja
Enchiladas de Barbacoa
Enchiladas de Pato (Duck)
Enchiladas Queretanas
Entomatadas with Chiles
Enchiladas de Nopales (Cactus)
Enchiladas de Jaiba (Crab)
Enchiladas Huastecas con Huevos
Enfrijoladas al Estilo de Oaxaca
Tex-Mex Brisket Enchiladas
Enchiladas Berenjenas (Eggplant)
Enchiladas: Aztec to Tex-Mex has recipes for all seasons and all tastes and is sure to become THE go-to Mexican
cookbook!
"Cappy Lawton and Chris Waters Dunn have done a miraculous job capturing the love of enchiladas, not just in wonderful recipes but in stunning photographs as well. It is a marvelous compilation. The love of enchiladas never grows old - it's a flame that can be forever kindled. Here's the perfect book to make that lovely fire blaze."
- Robert Del Grande, James Beard Award-Winning chef and restauranteur
ABOUT THE AUTHORS
Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as an aeronautical designer, he entered the restaurant business. Cappy and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son, Trevor, own and operate three very popular restaurants in San Antonio: La Fonda on Main (one of the country’s oldest Mexican restaurants), Cappy’s, and Cappyccino’s.
Chris Waters Dunn is a San Antonio native and holds a graduate degree in creative writing from the University of Denver. Chris worked for decades in Nashville as a songwriter and record producer. Under the name Chris Waters, he wrote dozens of hits, including nine #1 country songs. He retired from the music business to pursue his second passion: food. After graduating with honors from the Culinary Institute of America, he works as a food writer, cooking teacher, and culinary consultant.
To see more about Enchiladas: Aztec to Tex-Mex visit http://www.enchiladasbook.com.
Open-Faced Shrimp Enchiladas
Yields 6 enchiladas / Serves 6
This is a good hot weather recipe, a great first course for spring brunches and light meals.
Ingredients
For the vinaigrette:
* 5 guajillo chiles, cleaned, destemmed, deseeded, and dry roasted
* 2–3 chipotles en adobo
* Zest of 1 orange
* 3/4 cup (178 ml) rice wine vinegar
* 1 tablespoon (10 grams) fresh ginger, peeled and grated
* 1 1/2 teaspoons (1 gram) fresh oregano or 1/2 teaspoon (1 gram) dried Mexican oregano
* 1/2 teaspoon (1 gram) ground allspice
* 1/2 medium white onion, peeled, small dice, rinsed in a sieve, and patted dry
* 2 tablespoons (26 grams) sugar
* 1 1/4 cups (296 ml) vegetable oil
* Kosher salt to taste
For the shrimp:
* 24 medium shrimp (1 1/4–1 1/2 pounds, 567–680 grams, before preparing)
* 2 tablespoons (30 ml) avocado oil or other vegetable oil
* Kosher salt to taste
* Guajillo chile powder to taste (see note)
For the assembly:
* 24 inner leaves from hearts of romaine lettuce, washed, dried, and torn into bite-size pieces
* 6 fresh white corn tortillas
* 12 cherry tomatoes, halved
* Cilantro microgreens (or substitute arugula, radish, or other spicy microgreens, see note)
Directions
Start with the vinaigrette:
* Soak the prepared guajillo chiles in hot water until soft, about 15 minutes.
* Place in a blender along with the chipotles en adobo, orange zest, and vinegar, and pulse until the chiles and zest are finely minced.
* Add the ginger, oregano, allspice, onion, and sugar.
* With the blender running, slowly add the vegetable oil until emulsified.
* Add salt to taste. Whisk or shake well before using.
Prepare the shrimp:
* Peel and devein the shrimp.
* Place the avocado oil in large pan over medium-high heat.
* When the oil is hot, add shrimp and cook, frequently stirring or tossing, until just opaque, about 2 minutes. Be careful not to overcook.
* Remove the shrimp from pan. Season with salt and guajillo chile powder to taste, place on a warm plate, and loosely cover with foil.
Assemble the enchiladas:
* Have the salad components ready and at hand.
* Toss the romaine lettuce with just enough vinaigrette to coat.
* Warm the tortillas on a dry comal, iron griddle, or skillet until soft and pliable.
* Place the tortillas on individual serving plates, 1 per serving.
* Top with the dressed romaine lettuce and shrimp, 4 per serving.
* Garnish with the cherry tomatoes, 4 halves per plate, and microgreens to taste.
* Drizzle a little more vinaigrette over the top just before serving.
Note: To make the ground guajillo chile powder: Clean, destem, deseed, and dry roast a guajillo chile until crisp and grind to a powder in a spice grinder.
Microgreens are tiny vegetable greens that are harvested when a plant is very young—less than 2 weeks old and 2–3 inches in height. They add both flavor and visual interest to a dish.
