INGREDIENTS

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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