Yield: 4 servings
|1 pounds||Lean beef|
|¼ teaspoon||Garlic powder|
|½||Bell pepper, chopped|
|½ cup||Canned whole green|
|4 fluid ounce||Tortillas|
|Oil for deep frying|
|Red chile sauce (see index)|
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-½ to 2 hours. 2. Drain the beef, reserving ½ cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about ½ cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)