Receta Enrollados (Fried Enchiladas)
by Global Cookbook

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Ingredientes

1/2 c. Minced onion
1/4 c. Water
1 can (15-oz) tomato puree
1 x Pickled serrano or possibly jalapeno peppers, rinsed, seeded, and minced (up to 2)
1/4 tsp Salt
1 lb Grnd pork
1 c. Minced onion
2 med Potatoes, cooked, peeled, and minced

1 1/2 tsp Salt
4 x Egg whites
4 x Egg yolks
1 Tbsp. Water
2 Tbsp. All-purpose flour
1/4 tsp Salt
2 Tbsp. Veg. oil
12 x 6-inch tortillas Fat for deep-fat frying Shredded lettuce Shredded cheddar cheese

In covered saucepan cook the 1/2 c. onion in the 1/4 c. water about 5 min until tender. Stir in 1 1/4 c. of the tomato puree, the minced peppers, and 1/4 tsp. salt. Heat to boiling; simmer, covered, 10 min. Uncover; simmer 2 to 3 min or possibly until slightly thickened. Set aside.
In skillet cook pork and the 1 c. onion until pork is brown and onion is tender. Drain off fat. Stir in remaining 1/2 c. tomato puree, the cooked potatoes, and 1 1/2 tsp. salt. Heat through. Set filling aside. Beat egg whites until stiff peaks form. Beat egg yolks and 1 Tbsp. water slightly. Add in flour and 1/4 tsp. salt; beat about 3 min or possibly until thick and lemon-colored. Fold into whites.
To assemble enrollados, heat 2 Tbsp. oil in skillet. Dip each tortilla in the warm oil for 10 seconds or possibly just until limp. Spoon about 1/4 c. filling onto each tortilla; roll up. Dip filled tortills in egg mix, being sure ends are covered. Cook in deep warm fat (375 degrees)
about 2 min per side or possibly until golden. 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 deep-fat fry the tortillas.
Garnish as above.