Encarnacion's Kitchen Mexican Recipes from Nineteenth-Century California by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T15:05:15+00:00

G R E E N B E A N S I N N U T S A U C E

Stew the beans and thicken them with toasted and ground peanuts.

E N C H I L A D A S

Enchiladas de maíz a la mexicana

M E X I C A N - S T Y L E C O R N E N C H I L A D A S

Make the nixtamal [see recipe later in chapter— Translator] with five pounds of white corn and two tablespoons of lime. Boil the corn until it acquires a white color, stirring frequently so it takes on a good color. Remove it from the fire, and rinse in several changes of water, rubbing the corn with your hands to remove the skins. Grind the nixtamal, adding a half pound of flour for five pounds of ground corn, a little salt, a piece of lard, and warm water.

Knead the dough until it has a good consistency. Make small balls; rest on a napkin for five minutes.

Lightly grease a comal [see Ingredients and Procedures section—

Translator] or stovetop with lard and put on a tortilla; as soon as it is set, give it a turn, taking it off the moment it starts to bubble. Put the tortillas on a plate and then fry each one in a frying pan in very hot lard. Drain the tortillas as they are removed from the oil. Then bathe them in a sauce of red chile fried in a little lard with sesame seed and oregano. Chop four onions very fine. Pour boiling water over them, rinse immediately with cold water, and drain completely.

V E G E T A B L E A N D C O R N D I S H E S

127

Slice some olives in strips, Mexican sausage, [and] grated Dutch cheese or slices of fresh cheese.

As soon as you fry each tortilla, drain it and pass through the chile sauce. Set it on a plate and put on the onion, olives, sausage, and grated or sliced cheese.

Roll up the tortilla, and place each enchilada in the serving dish. When the plate is filled, cover the enchiladas with grated cheese and whole olives. Cover the enchiladas with a lid and place in the oven, and serve very hot.

There are some who prefer to fry the chile in olive oil. Enchiladas [1]

Make a red-chile sauce, slightly thickened, seasoned with salt and oregano. Make the water tortillas [see recipe on page 67— Translator]

without cooking them too much. When everything is ready, bathe each tortilla in the chile sauce, drain, and fry them in a frying pan with very hot fat, enough to float them.

With a kitchen fork, hold the tortilla down and fry without pricking it so that it puffs up, turning it to cook both sides. Then drain them and put them in a dish.

Repeat with all the tortillas. Have a filling ready of finely chopped onion and chopped olives, seasoned with salt and oregano. Cover a half tortilla with one or two spoonfuls of filling and some grated aged cheese.

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