NATIVO
Buy a dozen tortillas and put on a tin in the oven to keep warm. Remove veins and seeds from a half-dozen chile peppers and boil them with a small onion and a clove of garlic until all are soft. Press through a colander, with the water in which they were boiled and return the sauce to the stove to keep hot. Tear three heads of lettuce into bits, cover with a French dressing and mix with it a cupful of chopped olives and six hard-boiled eggs, chopped. Drop each tortilla in hot lard for a minute, then in the sauce; place on a hot platter and put a big spoonful of the salad mixture in the center. Sprinkle generously with grated cheese and fold over one side, and roll. When all are ready pour over the remaining sauce and serve hot.