| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
M, E, X, I, C |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Tortillas |
|
|
Vegetable oil for deepfrying |
| 9 |
oz |
Chorizo sausage; removed from casings and crumbled |
| 1 |
md |
Onion; finely diced |
| 2 |
|
Garlic cloves; minced |
| 3 |
md |
Tomatoes; peeled, seeded and diced |
| 1 |
c |
Shredded anejo cheese |
| 1 |
|
Head green leaf lettuce; shredded |
INSTRUCTIONS
Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375
degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2
minutes, turning once. Remove with tongs, shake off excess oil and transfer
to paper towels to drain. Repeat for all tortillas.
Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat.
Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess
fat. Add the onions and cook, stirring occasionally, until golden. Stir in
the garlic and cook for 1 more minute to release its aroma. Add the
tomatoes saute an additional minute. Remove from the heat and stir in the
anejo cheese.
To serve, spoon warm chorizo mixture onto crisp tortillas and top with
shredded lettuce.
Recipe by: TWO HOT TAMALES
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<meginny@frontiernet.net> on Jan 14, 1998
A Message from our Provider:
“No God, no peace. Know God, know peace.”