Recipes > Meat > Enchiladas



  • cornmeal
  • wheat flour
  • 1 cup of sausage
  • 1/2 grated onion
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of drippings
  • 2 tablespoons of flour
  • 1 cup of soup stock
  • 1 cup of strained tomatoes
  • 2 tablespoons of vinegar
  • 1 tablespoon of Spanish pepper sauce


Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm.

Grind sausage, add grated onion, Worcestershire sauce, and fill the warm cakes with this mixture. Roll them when filled, and pour over them a sauce made of drippings into which two tablespoons of flour have been smoothed. Add soup stock, tomatoes, vinegar, Spanish pepper sauce.


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The International Jewish Cook Book (1919).

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