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Enchiladas Circa 1908 Recipe

Enchiladas Circa 1908 recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Enchiladas Circa 1908 recipe  PDF


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 appreared in The Los Angeles Times Cookbook Number Three (1908), included instructions for making tortillas flour, rather than corn because they weren't yet available in stores. The olive and raisin filling and the use of Gouda, instead of Me ican cheese, were common at the time. Chilisalya was clearly a misreading of a handwritten recipe for chili salsa. Notice the use of tarragon vinegar, a seemingly modern, though not particularly Me ican, idea. Mi olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya and place on work surface. Put 1/12 of olive raisin mi ture on tortilla, add 1 tablespoon Chilisalya and some cheese. Roll tortilla up and place in baking dish. Repeat with remaining tortillas. Pour remaining Chilisalya on tortillas in baking dish and sprinkle enchiladas with remaining cheese. Bake at 325 degrees 10 15 minutes. Each enchilada contains about: 416 calories 798 milligrams sodium 48 milligrams cholesterol 19 grams fat 52 grams carbohydrates 13 grams protein 1.31 grams fiber. Makes 12 enchiladas, or 6 12 servings.

Enchiladas Circa 1908 recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
503 people have voted
Last Reviewed on 2018-12-10



Monday, Dec 10 2018 Download & Print Enchiladas Circa 1908 recipe  PDF   Mexican recipes RSS   New

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