Enrollados (fried enchiladas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| ¼ | cup | Water |
| 1 | can | (15-ounce) tomato puree |
| 1 | Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2) | |
| ¼ | teaspoon | Salt |
| 1 | pounds | Ground pork |
| 1 | cup | Chopped onion |
| 2 | mediums | Potatoes, cooked, peeled, and chopped |
| 1½ | teaspoon | Salt |
| 4 | Egg whites | |
| 4 | Egg yolks | |
| 1 | tablespoon | Water |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Cooking oil |
| 12 | 6-inch tortillas | |
| Fat for deep-fat frying | ||
| Shredded lettuce | ||
| Shredded cheddar cheese | ||
Directions
from Better Homes & Gardens Mexican Cookbook In covered saucepan cook the ½ cup onion in the ¼ cup water about 5 minutes till tender. Stir in 1¼ cups of the tomato puree, the chopped peppers, and ¼ 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 ½ cup tomato puree, the cooked potatoes, and 1 ½ teaspoon salt. Heat through. Set filling aside. Beat egg whites till stiff peaks form. Beat egg yolks and 1 tablespoon water slightly. Add flour and ¼ 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 ¼ cup filling onto each tortilla; roll up. Dip filled tortills in egg mixture, being sure ends are covered. Cook in deep hot fat (375 degrees) 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. Makes 6 servings.
Alternate directions: Omit the egg batter and deep-fat fry the tortillas.
Garnish as above. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997