| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Fixed | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic powder |
| 4 | Whole Tomatoes | |
| 1 1/2 | ts | Shortening |
| 1/2 | Whole Onion; chopped | |
| 1/2 | Whole Bell pepper; chopped | |
| 1 1/2 | ts | Flour |
| 1/2 | c | Green chili peppers; canned |
| Tortillas | ||
| Oil for deep frying | ||
| Red chile sauce |
INSTRUCTIONS
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) Recipe by: LOS OLIVOS, PHOENIX, TEMPE. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 12, 1998
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