Enchiladas

Ingredients

• 1 dozen tortillas
• 6 red chili peppers
• 4 cups of soup stock or water
• 2 tbsp shortening
• 1 clove of garlic
• 2 tbsp flour
• 2 onions
• 1/2 lb Parmesan cheese
• small can Gifford ripe olives
• Spanish sage salt
• a couple of drops of Tabasco sauce

Method

1. 1

   Wash and remove seeds from chili peppers, cover with soup stock or water and simmer 1 hour, strain, rubbing chili peppers through coarse sieve.

2. 2

   Melt shortening, add garlic which is removed when sauce is cooked; add flour, mix until smooth, then add to chili mixture, simmer until creamy.

3. 3

   Mince onions, cheese, olives, sprinkle with sage salt, mix well.

4. 4

   Dip tortillas in sauce, heat through, fill with generous filling, turn over like jelly-roll, pour sauce over and put in slow oven about 6 minutes.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 25. The excerpt below is the record exactly as published.

Enchiladas Buy 1 dozen tortillas del mice (a pancake made of corn) at any Mexican restaurant. The sauce: wash and remove seeds from 6 red chik peppers, cover with 4 cups of soup stock or wa'er and simmer 1 hour, strain, rubbing chili peppers through c »arse sieve. Melt 2 tbsp shortening, clove of garlic which is removed when sauce is cooked ; add 2 tbsp flour, mix until smooth, then add to clr'li mixture, simmer until creamy. The filling: Mince 2 onions, l/\ lb Parmesan cheese, small can Gif- ford ripe olives, stoned and put through grinder; sprinkle with Spanish sage salt, a couple of drops of tobasco sance

Cook this with the app: pantry check, scaling, and the assistant.