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Fried Enchiladas (Enrollados)

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1 each 15 oz can tomato puree
  • 1-2 pickled serrano or jalapeno peppers, rinsed, seeded, and chopped
  • 1/4 teaspoon salt
  • 1 pound ground pork
  • 1 cup chopped onion
  • 2 medium potatoes, cooked, peeled and chopped
  • 1 1/2 teaspoons salt
  • 4 egg whites( or 8 tablespoons Just white)
  • 4 egg yolks (or 1 cup egg beaters)
  • 1 tablesppoon water
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons cooking oil
  • 12 each 6 inch tortillas
  • X fat for deep frying
  • X shredded lettuce
  • X shredded cheddar cheese
  1. 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;
  2. Simmer,  covered 10 minutes. Uncover summer  2-3 minutes or till slightly  thickened. Set aside.    In skillet cook pork and the 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.
  3. Beat eat 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 coloured. Fold into  whites.
  4. 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  torillas in egg mixture, being sure ends are covered. cook in deep  hot fat (375 degs F.) about 2 minutes per side or till golden brown.
  5. Drain on paper toweling. reheat sauce. Arrange enrollados on  platter, Pour sauce over. Garnish with letuuce and cheese.

 

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