Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 pounds | tomatillos; roughly chopped |
| 1.00 teaspoon | minced garlic |
| ½ teaspoon | honey |
| 1 | salt; to taste |
| 4.00 | chipotles en adobo sauce |
| 1.00 tablespoon | adobo sauce |
| ⅓ cup | chopped cilantro |
| 4.00 | six-inch flour tortillas |
| 8.00 ounce | rare roast beef; thinly sliced |
| 1 | corn chips |
Place the tomatillos, garlic, honey, and salt in a blender (or food processor). Blend until mostly pureed. Add the chipotles, adobo sauce, and cilantro, blend for 15 seconds. Spread the flour tortillas with a generous coating of spread. Top with 2 ounces of the beef and roll up the tortilla. Serve with the chips and additional spread for dipping. This recipe yields 2 cups of spread.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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