Enchiladas
From The California practical cook book (1882).
Source
not stated by archive.org
Credit
From The California practical cook book (1882), printed page 5, digitised by the Internet Archive: https://archive.org/details/californiapracti00degrrich
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- 4 cups of soup stock
- 2 tablespoons of shortening
- 2 tablespoons of flour
- 34 pound of Edam
- 2 onions
Method
- The sauce: Wash and remove seeds from 6 large red chili peppers.
- Cover with 4 cups of soup stock or water and simmer until tender (about 1 hour).
- Strain;
- rubbing the chili peppers through a coarse sieve.
- Melt 2 tablespoons of shortening, add 2 cloves of garlic (which is to be removed when sauce is cooked), add 2 tablespoons of flour;
- mix until smooth and add chili mixture.
- Simmer until creamy.
- The filling: Mince 2 onions and 34 pound of Edam or Parmesan cheese.
- Sprinkle with Spanish sage and a few drops of tabasco sauce.
- Take the tortillas and dip each in the hot sauce until heated through, sprinkle with the filling and roll up like jelly roll.
- Place on a hot platter and cover with the rest of the mixture, then pour over them the chili sauce and garnish with olives.
- The tortillas can be bought in the Latin quarter.
Plating
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