Enchiladas, Circa 1908
4 c Pitted green or black -olives, roughly chopped 3 c Raisins 12 lg Flour tortillas Chilisalya 1 lb Gouda cheese, shredded The original recipe from Mrs. Robert Y. McBride, which a...
Ingredients
- 4cup pitted green or black
- 12large flour tortillas
Directions
- 1
4 c Pitted green or black -olives, roughly chopped 3 c Raisins 12 lg Flour tortillas Chilisalya 1 lb Gouda cheese, shredded The original rec
- 2
McBride, which appreared in "The Los Angeles Times Cookbook Number Three" (1908), included instructions for making tortillas - flour, rather
- 3
The olive-and-raisin filling and the use of Gouda, instead of Mexican cheese, were common at the time
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Chilisalya" was clearly a misreading of a handwritten recipe for chili salsa
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Notice the use of tarragon vinegar, a seemingly modern, though not particularly Mexican, idea
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Mix olives and raisins in bowl
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In bowl, dip 1 tortilla in Chilisalya and place on work surface
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Put 1/12 of olive-raisin mixture on tortilla, add 1 tablespoon Chilisalya and some cheese