| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Chile, Beef, Southwest |
4 |
Doz |
INGREDIENTS
| 2 |
lb |
Lean beef |
| 3 |
c |
Chopped green chile |
| 1 1/2 |
c |
Brown sugar |
| 1 |
c |
Pinon nuts or Chopped pecans |
| 2 |
ts |
Allspice |
| 3 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
|
|
Flour |
INSTRUCTIONS
Cook beef and grind fine. Mix all ingredients except flour and eggs and
refrigerate overnight. Divide mixture into walnut sized balls, rolling
them in flour as if making croquettes. Chill at least 2 hours. Beat egg
whites until stiff, then add yolks. Roll each ball in egg mixture and then
fry in saturated oil. Handle rellanos carefully, so the crust is not
punctured. Place on paper towl to dry. WALT New Mexico Magazine Sept-93
Posted to MC-Recipe Digest V1 #308
Date: Wed, 20 Nov 1996 11:45:04 -0500
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”