Recipe - Enrollados (Fried Enchiladas)

One half cup Chopped onion
One fourth cup Water
1 cn (15ounce) tomato puree
1 Pickled serrano or jalapeno
peppers, rinsed, seeded,
and chopped (up to 2)
One fourth teaspoon Salt
1 pound Ground pork
1 cup Chopped onion
2 md Potatoes, cooked, peeled,
and chopped
1 One half teaspoon Salt
4 Egg whites
4 Egg yolks
1 tablespoon Water
2 tablespoon Allpurpose flour
One fourth teaspoon Salt
2 tablespoon Cooking oil
12 6inch tortillas
Fat for deepfat frying
Shredded lettuce
Shredded cheddar cheese

from Better Homes & Gardens Mexican Cookbook

In covered saucepan cook the One half cup onion in the One fourth cup water about 5
minutes till tender. Stir in 1 One fourth cups of the tomato puree, the chopped
peppers, and One fourth 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 One half cup tomato puree, the cooked
potatoes, and 1 One half 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 One fourth teaspoon salt; beat about 3 minutes or till
thick and lemoncolored. 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 1/4
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 deepfat fry the tortillas.
Garnish as above. Posted to Bakery Shoppe Digest149 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 7, 1997