Saturday, April 23, 2005

Enchilada Taptias

ENCHILADAS TAPTIAS

24 tortillas (thin corn meal cake)
4 chili poblanos (Mexican red peppers)
1 onion
3 tomatoes
1/8 c. milk
215 grams lard
1/2 c. cream

STUFFING:

3 chilies poblanos
115 grams fresh cheese
3 avocados
1 lettuce
1 handful of radishes

1 tablespoon of lard, fry the roasted chilies. Grind the roasted tomatoes with the onion, then after add the milk and the cream and the salt. When it thickens, wet the tortillas which are already fried. Stuff them with slices of avocados, fresh cheese, and slices of the roasted chili; roll them and serve them nice and warm. Decorate them with leaves of lettuce and flowered radishes.

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