Enrollados (fried enchiladas)

1 Servings

Ingredients

Quantity Ingredient
½ cup Chopped onion
¼ cup Water
1 can (15-ounce) tomato puree
1 Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2)
¼ teaspoon Salt
1 pounds Ground pork
1 cup Chopped onion
2 mediums Potatoes, cooked, peeled, and chopped
1½ teaspoon Salt
4 Egg whites
4 Egg yolks
1 tablespoon Water
2 tablespoons All-purpose flour
¼ teaspoon Salt
2 tablespoons Cooking oil
12 6-inch tortillas
Fat for deep-fat frying
Shredded lettuce
Shredded cheddar cheese

Directions

from Better Homes & Gardens Mexican Cookbook In covered saucepan cook the ½ cup onion in the ¼ cup water about 5 minutes till tender. Stir in 1¼ cups of the tomato puree, the chopped peppers, and ¼ 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 ½ cup tomato puree, the cooked potatoes, and 1 ½ 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 ¼ 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 ¼ 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@...> on Jul 7, 1997

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