Fried Enchiladas Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Tomato puree | 1 15 Ounce | |
| 1 or 2 pickled serrano or jalapeno peppers, rinsed, seeded, and chopped | ||
| Salt | 1/4 Teaspoon | |
| Ground pork | 1 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| 2 medium potatoes, cooked, pee led, and chopped | ||
| Salt | 1 1/2 Teaspoon | |
| Egg whites | 4 | |
| Egg yolks | 4 | |
| Water | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Tortillas | 12 6 inch | |
| Fat for deep-fat frying | ||
| Shredded lettuce | ||
| Shredded Cheddar cheese | ||
Directions
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; 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 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoons salt.
Heat through.
Set filling aside.
Beat egg 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-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 1/4 cup filling onto each tortilla; roll up.
Dip filled tortillas in egg mixture, being sure ends are covered.
Cook in deep hot fat (375°) 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.
Stir in 1 1/4 cups of the tomato puree, the chopped peppers, and 1/4 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 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoons salt.
Heat through.
Set filling aside.
Beat egg 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-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 1/4 cup filling onto each tortilla; roll up.
Dip filled tortillas in egg mixture, being sure ends are covered.
Cook in deep hot fat (375°) 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.
Chef
