For the appetizer — Lost City Enchiladas (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
- 24 tortillas
- 1 pound (450g) American cheese, grated
- 1 pound (450g) onions, minced (finely chopped)
- 1 teaspoon salt
- 1 cup lard
- 1 ½ to 6 tablespoons chili powder (adjust to taste)
- 1 cup water
- 4 cups fresh or canned tomatoes
- 2 tablespoon flour
- 6 cloves garlic
- 1 teaspoon salt
Method: Fry tortillas in deep hot fat for two seconds. Dip in and right out, using pancake turner to remove. Make thin paste of salt, flour, chili powder or chili paste and water. Fry garlic in a little fat in a saucepan and remove. Then put tomatoes in this fat and add the paste. Let cook until thick. Have this sauce and the fat kettle on low adjoining fires. Put tortillas, one at a time, into the deep fat kettle and then into the sauce. When thoroughly soaked in hot sauce remove to heated platter. Stack tortillas parallel to each other and cover with remaining sauce. Sprinkle with some cheese and onion mixture. Serve at once.
This recipe is in the public domain and may be used freely.
