Meat-Raisin Enchiladas Recipe
Ingredients
| Warm water | ||
| Raisins | 1/4 Cup (16 tbs) | |
| 2 cups finely diced cooked beef or pork | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| About 3 cups chile-tomato sauce, heated | ||
| Corn tortillas | 12 | |
| Ripe olives | 12 , pitted (Salad oil, shortening, or lard) | |
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.
Chef
