MEXICAN
Boil eight large Mexican peppers until tender; remove skin and seeds and put the pulp through a sieve. Into two tablespoonfuls of smoking hot olive-oil put two sections of garlic, a teaspoonful of fine marjoram and salt; add the pepper-pulp and cook slowly. Chop two onions very fine, season with salt and pepper and sprinkle with a little marjoram and let stand in a very little vinegar. Grate a pound of Edam cheese. Strain the sauce and return to the stove; dip a tortilla in the sauce, place on a plate and spread it with a teaspoonful, each, of the drained onion and the cheese; add two olives, two large seedless raisins and a tablespoonful of the chile. Roll the tortilla and sprinkle each with onion and cheese. After all are made, pour over the remaining chile and garnish with olives.
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.