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Enchiladas Poblanas and Envueltos de Guacamole (1953)

March 17, 2014
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La cocina selecta (1953) by María Díez de Pérez. UTSA Libraries Special Collections.

La cocina selecta (1953) by María Díez de Pérez. UTSA Libraries Special Collections.

Díez de Pérez, María. La Cocina Selecta: Más de Mil Fórmulas de Guisos, Repostería, Panes, Dulces y Helados, para las Amas de Casa que Gustan Presentar una Buena Mesa. Veracruz: Mprenta Comercial Veracruz ; 1953. [TX716.M4 D539 1953]


Díez de Pérez’ chapter on Moles includes 16 recipes. In addition to several mole sauce recipes simply meant to be served on top of cooked chicken or turkey, she also includes recipes for enchiladas and envueltos. Two of these follow below.


Enchiladas Poblanas  (108)

4 chiles anchos, 4 pasillas y 4 mulatos se tuestan, remojan y muelen con ajonjoli tostado, tortilla frita, pan frito, almendras fritas con todo y cáscara, tomates de cascara asados, ajos asados, especias finas, anis, cominos, y cilantro de bolita tostado; se fríen todo y se suelta con caldo. Se guise un buen picadillo de res y Puerco, pasas, aceitunas, alcaparras y vinagre. Se mojan las tortillas en la salsa, se rellenan de la carne y enrollan. Colocadas en un platón se les pone el resto de la salsa por encima, adornándolas con queso, cebolla en ruedas, encurtidos, rabanitos, y lechuga. 

Toast, re-hydrate, and grind 4 ancho chiles 4 pasilla chiles and 4 mulatto chiles with toasted sesame seeds, a fried tortilla, fried breadcrumbs, fried almonds (skins and all), roasted tomatillos (without husks), roasted garlic, fine spices, anise, cumin, and toasted whole coriander. Fry this mixture and add a bit of broth. Make a picadillo of ground beef and pork with raisins, olives, capers and vinegar. Dip the tortillas in the salsa, fill with the meat, and roll up. Place the rolled tortillas on a platter and top with the remaining sauce, garnishing with cheese, onion, pickles, radishes, and lettuce.


Envueltos de Guacamole (108)

Se muelen gitomates cocidos y chilpotles (sic) en vinagre se fríen en Manteca. Se pasan tortillas por Manteca, se rellenan de hebritas de carne de Puerco y se enrollan bañándolas de la salsa de jitomate y se colocan en un platón. Se cubren por encima de una pasta de guacamole hecho de aguacate, aceite, vinagre, chiles verde, cebolla y sal, adornándose con lechuga y rabanos. 

Grind cooked red tomatoes and chipotle chiles in vinegar and then fry the mixture in lard. Dip the rotillas in lard, fill with strands of pork meat, and roll after dipping in the salsa, and place on a serving platter. Cover the top with a paste of guacamole made with avocados, oil, vinegar, green chiles, onion, and salt. Finally, adorn with lettuce and radishes.

Note: Chile verde can be used to refer to any green chile meant to be used fresh. Most of the time, it refers to serrano or jalapeño chiles. [1] 


[1] Zurita, Ricardo Muñoz, “Chile Verde,” Larousse Diccionario Enciclopédico de Gastronomía Mexicana (s.l.: Larousse, 2012): 171

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