Enchiladas, Circa 1908

Title: Enchiladas, Circa 1908

Categories: Mexican

Yield: 12 enchiladas

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 Mexican

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 Mexican, idea.

Mix olives and raisins in bowl. In bowl, dip 1 tortilla in Chilisalya

and place on work surface. Put 1/12 of olive-raisin mixture 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

325 degrees

10-15 minutes.

416 calories;

798 milligrams sodium;

19 grams fat;

52 grams carbohydrates;

13 grams

protein; 1 1/31 grams fiber.

12 enchiladas, or 6-12 servings.

MMMMM