Enchiladas Guadalajara (1950)

Mulvey, Ruth Watt. Good Food From Mexico. New York : M. Barrows, c1950. [TX716.M4 M85 1950]

Enchiladas Guadalajara (76)

• 2 sweet peppers
• 2 medium sized tomatoes, peeled
• 1 medium-sized onion
• 4 ounces shortening
• 2 tablespoons milk
• 1/4 cup clotted cream
• 1 teaspoon alcohol
• Salt
• 6 tortillas (bought), fried
• 1 small head lettuce
• Radishes

Remove seeds from sweet peppers and chop with tomatoes and onion. Fry in one tablespoon shortening about ten minutes. Add milk, clotted cream, alcohol and salt to taste. Cook about two minutes. Dip tortillas in sauce, place a tablespoon of the following filling on each and roll. Serve very hot, garnished with lettuce leaves and radishes. Yield: six servings.

Filling

• 2 sweet peppers, chopped
• 4 ounces fresh cheese, mashed
• 1 large avocado, diced
• 8 radishes, chopped

Mix peppers, cheese, avocado and radishes.