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Enchiladas

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Enchiladas, No.
  2. 1 (Very fine) Make Tortilla.
  3. Chop one cup onions very fine, slice and chop one-half cup olives, cook in little lard;
  4. have cup grated cheese ready, dip tortilla in hot salted lard, dip in chile sauce No.
  5. 1, spread with grated cheese, put in center tablespoonful of cooked onions, tablespoon chopped hard-boiled eggs, two tablespoons chopped chicken, six seedless raisins soaked in claret, level tablespoon chopped olives, a sprinkle of cheese and fourth cup Chile Sauce No.
  6. 1, fold both sides, one over the other, pour Chile Sauce No.
  7. 5 over all, put tablespoon cooked onion on center of top of each and several large pieces of cheese and three whole olives.
  8. Place in hot oven till cheese is melted, serve very hot.
  9. Use green chile sauce for Enchiladas No.
  10. 2, and filling of beef or veal, with onion or coddled or poached egg on top sprinkled with grated cheese, spoonful red chile sauce dropped in spots for color, heat till cheese melts.