Tortitas de carne

6 servings

Ingredients

Quantity Ingredient
¼ cup Blanched almonds
1 small Onion; peeled and diced
2 tablespoons Olive oil
¼ cup Raisins; softened in hot
Water and drained
¼ cup Green olives; sliced
2 tablespoons Tomato paste
½ bunch Parsley; chopped
4 tablespoons Dry bread crumbs
2 tablespoons Milk
2 Eggs; slightly beaten
1 pounds Ground beef; browned, and
Drained of all fat; or use leftover,
Cooked; and minced meat
1 teaspoon Sea salt
Freshly-ground black pepper; to taste
3 tablespoons Flour
3 Eggs; well beaten
½ cup Vegetable oil

Directions

In a medium-size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter. For frying patties: Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a medium-size skillet, over a medium-high heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-24-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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