Tortitas de carne
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Blanched almonds |
| 1 | small | Onion; peeled and diced |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Raisins; softened in hot |
| Water and drained | ||
| ¼ | cup | Green olives; sliced |
| 2 | tablespoons | Tomato paste |
| ½ | bunch | Parsley; chopped |
| 4 | tablespoons | Dry bread crumbs |
| 2 | tablespoons | Milk |
| 2 | Eggs; slightly beaten | |
| 1 | pounds | Ground beef; browned, and |
| Drained of all fat; or use leftover, | ||
| Cooked; and minced meat | ||
| 1 | teaspoon | Sea salt |
| Freshly-ground black pepper; to taste | ||
| 3 | tablespoons | Flour |
| 3 | Eggs; well beaten | |
| ½ | cup | Vegetable oil |
Directions
In a medium-size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter. For frying patties: Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a medium-size skillet, over a medium-high heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.