| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 1/4 | c | Water |
| 1 | cn | (15-ounce) tomato puree |
| 1 | Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2) | |
| 1/4 | ts | Salt |
| 1 | lb | Ground pork |
| 1 | c | Chopped onion |
| 2 | md | Potatoes, cooked, peeled, and chopped |
| 1 1/2 | ts | Salt |
| 4 | Egg whites | |
| 4 | Egg yolks | |
| 1 | tb | Water |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | tb | Cooking oil |
| 12 | 6-inch tortillas | |
| Fat for deep-fat frying | ||
| Shredded lettuce | ||
| Shredded cheddar cheese |
INSTRUCTIONS
from Better Homes & Gardens Mexican Cookbook In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5 minutes till tender. Stir in 1 1/4 cups of the tomato puree, the chopped peppers, and 1/4 teaspoon salt. Heat to boiling; simmer, covered, 10 minutes. Uncover; simmer 2 to 3 minutes or till slightly thickened. Set aside. In skillet cook pork and the 1 cup onion till pork is brown and onion is tender. Drain off fat. Stir in remaining 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoon salt. Heat through. Set filling aside. Beat egg whites till stiff peaks form. Beat egg yolks and 1 tablespoon water slightly. Add flour and 1/4 teaspoon salt; beat about 3 minutes or till thick and lemon-colored. Fold into whites. To assemble enrollados, heat 2 tablespoons oil in skillet. Dip each tortilla in the hot oil for 10 seconds or just till limp. Spoon about 1/4 cup filling onto each tortilla; roll up. Dip filled tortills in egg mixture, being sure ends are covered. Cook in deep hot fat (375 degrees) about 2 minutes per side or till golden brown. Drain on paper toweling. Reheat sauce. Arrange enrollados on platter; pour sauce over. Garnish with lettuce and cheese. Makes 6 servings. Alternate directions: Omit the egg batter and deep-fat fry the tortillas. Garnish as above. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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