Enrollados (fried Enchiladas)

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy	Mexican		1	Servings

INGREDIENTS

1/2	c	Chopped onion
1/4	c	Water
1		15-ounce tomato puree
1		Pickled serrano or jalapeno
		peppers rinsed seeded
		and chopped up to 2
1/4	t	Salt
1	lb	Ground pork
1	c	Chopped onion
2		Potatoes, cooked peeled
		and chopped
1 1/2	t	Salt
4		Egg whites
4		Egg yolks
1	T	Water
2	T	All-purpose flour
1/4	t	Salt
2	T	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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