Meat-Raisin Enchiladas Recipe
Ingredients
Warm water
1/4 cup raisins
2 cups finely diced cooked beef or pork
1/4 cup minced onion
About 3 cups chile-tomato sauce, heated
12 corn tortillas
Salad oil, shortening, or lard
12 pitted ripe olives
Directions
Run warm water over raisins to plump them; drain.
Mix raisins with meat, onion, and 1/3 cup of the sauce.
Set aside.
Pour about 1/2 cup sauce into a 9 by 13-inch baking dish; set aside.
Fry tortillas in oil and dip in remaining chile-tomato sauce..
Roll about 3 tablespoons filling and an olive into each tortilla and arrange, seam side down, in sauce-lined baking dish.
Pour all remaining sauce evenly over top.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or until heated through.
Mix raisins with meat, onion, and 1/3 cup of the sauce.
Set aside.
Pour about 1/2 cup sauce into a 9 by 13-inch baking dish; set aside.
Fry tortillas in oil and dip in remaining chile-tomato sauce..
Roll about 3 tablespoons filling and an olive into each tortilla and arrange, seam side down, in sauce-lined baking dish.
Pour all remaining sauce evenly over top.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or until heated through.
Questions, Comments and Reviews
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