INGREDIENTS

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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