| 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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