| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | T | Plus 1 teaspoon olive oil |
| 2 | Heads garlic | |
| 3 | Flour tortillas | |
| 1 | c | Carnitas, recipe follows |
| slightly warmed or at | ||
| room | ||
| 6 | T | Grated Anejo cheese |
| Green Chile Paste, recipe | ||
| follows |
INSTRUCTIONS
Preheat oven to 325 degrees. Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool. Reduce the oven temperature to 300 degrees. When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins. Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil. Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste. Yield: 6 servings Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1127
Calories From Fat: 428
Total Fat: 48.6g
Cholesterol: 52mg
Sodium: 2193.6mg
Potassium: 793mg
Carbohydrates: 137.4g
Fiber: 9g
Sugar: 9.4g
Protein: 35.3g