Mexican Enchiladas
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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 a demonym leading its title: Mexican (confidence 0.55). "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
- one quart of blue corn meal mixed
- One cup of tepid water
- three tablespoonfuls of ground chili
- one spoonful of chili batter
Method
- From MRS.
- FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.
- 1.
- To make the tortillas for the enchiladas, take one quart of blue corn meal mixed with water and salt, making a batter stiff enough to flatten out into round cakes, and bake on the bare hot lid.
- 2.
- To make the chili sauce: One cup of tepid water;
- three tablespoonfuls of ground chili;
- let boil down to a batter.
- 3.
- Filling for tortillas: Grated cheese and chopped onions, very fine.
- Dip into a pan of boiling hot lard one tortilla;
- then dip this tortilla into the chili batter;
- then sprinkle with the filling, first the cheese and then the onion.
- Then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired, and then pour over the chili batter.
- Cut like cake and serve hot.