| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 9 |
qt |
WATER |
| 18 |
lb |
BEEF GROUND FZ |
| 4 |
lb |
CHEESE CHEDDER |
| 2 1/8 |
lb |
TOMATO PASTE #2 1/2 |
| 1 1/2 |
ts |
GARLIC DEHY GRA |
| 2 |
lb |
ONIONS DRY |
| 2 |
lb |
ONIONS DRY |
| 200 |
|
FLOUR TORTILLA 8" 57 #23 |
| 4 1/2 |
c |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
c |
SOUP GRAVY BASE BEEF |
| 3 |
c |
SHORTENING; 3LB |
| 3/4 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
ts |
PEPPER RED GROUND |
| 3/4 |
c |
CHILI POWDER |
| 4 1/2 |
oz |
CHILI POWDER |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1 oz -
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
1. PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O-16-3. SET ASIDE FOR USE
IN
STEPS 3, 4 AND 7.
2. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,
STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
3. ADD 2 QT GRAVY, CHILI POWDER, RED PEPPER, AND SALT, GARLIC, BEEF. BLEND
WELL; SIMMER SLOWLY ABOUT 10 MINUTES, STIRRING OCCASIONALLY. SET ASIDE FOR
USE IN STEP 6.
4. SPREAD 2 CUPS GRAVY IN EACH PAN.
5. DIP EACH TORTILLA IN DEEP FAT UNTIL SOFT AN PLIABLE, ABOUT 3 SECONDS.
DRAIN WELL.
6. PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA. ROLL
TORTILLA
TIGHTLY AROUND FILLING; PLACE SEAM-SIDE DOWN IN PAN. (50 PER PAN).
7. POUR 1 1/4 QT GRAVY EVENLY OVER ENCHILADAS IN EACH PAN.
8. BAKE 25 MINUTES OR UNTIL THOROUGHLY HEATED. REMOVE FROM OVEN.
9. SPRINKLE 1 QT CHEESE AND 1 1/2 CUPS ONIONS OVER ENCHILADAS IN EACH PAN.
NOTE: 1. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2. IN STEP 9, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
3. OTHER SIZES AND TYPES OF PANS MAY BE USED.
Recipe Number: L06300
SERVING SIZE: 2 ENCHILAD
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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