ReceptnaptárTraditional Mexican Enchiladas with Cheese and Olives
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Ingredients
Method
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- Cook the peppers until soft, peel and seed them, and press the flesh through a sieve.
- Heat the olive oil, add the garlic, marjoram and a pinch of salt, then add the pepper pulp and simmer over low heat.
- Season the onions with salt, pepper and marjoram, and let them stand in a little vinegar.
- Strain the sauce and return it to the heat.
- Dip a tortilla in the sauce, place it on a plate, spread it with a teaspoon of drained onion and grated cheese, then put two olives, two raisins and a tablespoon of chili on it.
- Roll it up and sprinkle the top with onion and cheese. Continue the same way with the other tortillas.
- Pour the remaining sauce over them and garnish with olives.
Source: Project Gutenberg – One Hundred & One Mexican Dishes (May E. Southworth, 1906) – Enchiladas, Mexican (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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