Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mexicandinnernut-free
Enchiladas
From The Times cook book, no. 2, 1905
Serves 7
For extra flavor, add minced chicken.
A modern interpretation · AI-generated from the original record
Ingredients
- about two dozen
- a large onion
- one quart of flour
- a large spoonful of lard
- one pound of good eastern cheese
- a quart of olives
- one pound of stoned raisins
- three hard-boiled eggs
Method
Prepare chili sauce by soaking chilis, boiling, and scraping pulp.
Fry onion in butter, add flour, chili pulp, tomato juice, and water.
Prepare tortillas with flour, lard, and salt.
Bake or fry tortillas, fill with cheese, olives, raisins, eggs, and sauce.
Fold and serve hot.
Nutrition per serving
702Calories
28 gProtein
70 gCarbs
36 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 4. The excerpt below is the record exactly as published.
ENCHILADAS. Mrs. Robert Y. McBrid'e, No. 942 Westlake avenue, Los An- geles— The first thing to do is to prepare the chili sauce by splitting open the chilis, about two dozen; and removing the seeds and the four or five veins that run lengthwise; put to soak in cold water and let remain two hours in order to take out the fire, or as the Spaniards have it, "that they will not ask you to take water." Throw off this water and cover with fresh, and put on the back of the stove, where they will bare- ly simmer for one hour; put forward and boil rapidly for fifteen minutes. Remove from the stove and with a dull knife scrape the pulp from the skins. If you have allowed sufficient time for the soaking, your pulp will be all of a quarter of an inch thick. Now take a large onion, chop fine and fry In butter until a delicate brown; then into the same pan put a couple of spoons of floor, let brown and add the chili pulp, onion and a cup of strained tomato juice and a cup of the water in which the chilis were boiled; let simmer until the consistency of thick cream, season well with salt. While the chilis are soaking you can prepare the tortillas, or pancakes. Take one quart of flour, a large spoonful of lard, teaspoon of salt and moisten with water as for biscuits; take a piece o£ the dough as large as an egg and roll out to the size of a breakfast plate. When you have a half dozen rolled you may begin to bake, which you can do in either of two ways— by baking on top of the stove (the Spanish way,) or by frying in deep fat in a frying jjan (the latter makes a richer tortilla.) Do not fry brown; the fat must not be as hot as for doughnuts. Proceed until all the dough is used, which will make about a dozen tortillas. Now have ready one pound of good eastern cheese, grated, a quart ot olives, some finely chopped onion which you can fry lightly, (if preferred cooked,) one pound of stoned raisins, three hard-boilea eggs
Cook this with the app: pantry check, scaling, and the assistant.