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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Crispy enchiladas. A great addition to any mexican platter served with rice and beans. Ingredients:
1/2 cup chopped onion |
1/4 cup water |
1 (15 ounce) can tomato puree |
1 -2 pickled jalapeno pepper, rinsed,seeded and chopped |
1/4 teaspoon salt |
1 lb ground pork |
1 cup chopped onion |
2 medium potatoes, cooked,peeled and chopped |
1 1/2 teaspoons salt |
4 egg whites |
4 egg yolks |
1 tablespoon water |
2 tablespoons flour |
1/4 teaspoon salt |
2 tablespoons cooking oil |
12 6-inch corn tortillas |
fat, for deep-fat frying |
shredded lettuce |
shredded cheddar cheese |
Directions:
1. Cook 1/2 cup onion in the 1/4 cup water for 5 minutes or until tender.
2. Stir in 1 1/4 cups of the tomatoe puree, the chopped peppers, and 1/4 teaspoon salt.
3. Heat to boiling.
4. Reduce heat and simmer, covered, for 10 minutes.
5. Uncover and simmer for 2 to 3 minutes longer or until thickened slightly.
6. Set aside.
7. Cook pork and 1 cup of onion in a skillet until pork is brown and onion is tender.
8. Drain off fat.
9. Stir in remaining 1/2 cup tomatoe puree, potatoes, and 1 1/2 teaspoon salt.
10. Heat through.
11. Set filling aside.
12. Beat egg whites until stiff peaks form.
13. Beat egg yolks and 1 tablespoon water.
14. Add flour and 1/4 teaspoon salt to yolks.
15. Beat for about 3 minutes until thick and lemon colored.
16. Fold in whites.
17. Spoon about 1/4 cup of the filling onto each tortilla; roll up.
18. Dip filled tortillas into egg mixture, making sure ends are covered.
19. Cook in hot fat for about 2 minutes per side or until browned.
20. Drain on paper towels.
21. Re-heat sauce.
22. Arrange enchiladas on a serving platter.
23. Pour sauce over.
24. Garnish with lettuce and cheese.
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