On Wednesday, November 6, 1991 at 1:12:53 PM UTC-5, dmfe...@happy.colorado.edu wrote:
> re: Mexican food appetizers
> I've made these for parties and everyone loves them.
> Little Enchilidas
> 1. ingredients
> 1 or 2 packages of corn tortillas
> any amount of leftover meat such as roast, or ham, or baked chicken, and you
> can use it in any combination that you wish. You'll need approximately 2-3
> cups. You can also use canned hash (uck!!!) but it does work ok.
> 1/2 onion--can also use about 1/2 cup of diced fresh green onion
> salt and pepper if needed
> vegetable oil
> 2. instructions
> cut the meat up into pieces that fit in your food processor. If you are using
> left-over roast you can also add any of the gelled juices and onions and even
> the potatoes, if you have any. Be creative in the filling.
> Place the meat and the onions in the food processor and puree until very fine.
> Remove and season to taste. A little garlic salt in place of salt is good too.
> Heat a package of the corn tortillas in the microwave for about 2 minutes or
> until very soft.
> Heat about 1/2" of the vegetable oil in a heavy frying pan on high heat.
> 3. Cooking
> In a softened warm tortilla, place about 1 tablespoon full of the meat mixture
> in the center of the tortilla and spread it across from side to side as if you
> were drawing a line in the center of a circle. Fold the tortilla in half and
> then roll it into a tight roll a little large than a dime. Secure both ends
> with a toothpick leaving enough of the toothpick exposed so that you can pick
> up the roll. Then cut the rolled tortilla in half. This makes each "little
> enchilida" about 2 1/2" long. Place the little enchilidas in the hot oil and
> fry for a few minutes--until just crispy. Be very careful--these suckers
> really like to splatter. Place the fried enchilidas on a towel and drain the
> grease off.
> 4. Dip
> 2 very soft avacados
> 1/2 medium onion, diced fine
> 1 medium tomato, diced fine
> either one can of diced hot chilis or
> 4-5 roasted peeled hot chilis, diced fine
> garlic salt to taste
> 2 tbs lemon juice
> a small amount of water
> mash the avacados with a fork until small chunks remain. Add the remaining
> ingredients except for the water. If the guacamole looks too thick--it needs
> to be a little thin--then add water a small amount at a time until the mixture
> is very soft and thin.
> Serve everything together and dip the enchiladas in the guacamole. By the way,
> if you don't have any leftover meat, just boil some chuck or a little chicken
> or even microwave some. Keep it plain as you can add seasonings when you puree
> the filling. Enjoy.
> Diane
> dmfe...@uccs.edu (internet)

I recently heard that you could put those taquitos in canned enchilada sauce. I think plenty of salt and goat cheese might be good with that and that bean stew.