Enchiladas, Sonora Style

2 pounds masa
1 pound grated longhorn cheese
4 tablespoons shortening
2 medium-size onions, chopped
1 small can chopped olives
1 egg
1 teaspoon vinegar
Salt

Mix masa with egg, salt and 1/4 pound of grated cheese, until well blended. Make into balls the size of large walnuts. Set ball between two wax papers and press into patties. Fry in deep shortening, dip into basic red chile sauce. Place in pan and sprinkle with chopped onions, vinegar, chopped olives and grated cheese. Heat until cheese is melted.

Garnish with shredded lettuce. Serve immediately.