| 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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