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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A multi-ingredient Mexican tummy filler. Ingredients:
12 corn tortillas |
1/2 lb ground beef or 1/2 lb ground pork |
8 guajillo chilies, deveined |
1 medium onion, chopped |
2 garlic cloves |
1 tablespoon sugar |
1 1/2 cups cooked peas |
1/2 cup cooked and diced green beans |
1 medium potato, cooked and skinless |
1 medium carrot, cooked and chopped |
10 green olives, chopped |
1/2 cup raisins |
1/4 cup peanuts, shelled and skinned |
1/2 lb manchego cheese or 1/2 lb asadero cheese, grated |
1 teaspoon butter |
salt |
cooking oil |
Directions:
1. Soak chiles in 1 1/2 cups of hot water to soften.
2. Process in blender with onion, garlic, sugar and salt.
3. Strain this sauce and fry in cooking oil until it starts boiling. Turb heat off and set the sauce apart.
4. Sautee the meat in a little cooking oil,a dding the olives, raisins and peanut.
5. Season with salt to taste, stir, and let simmer until meat is cooked.
6. Lightly pass both sides of the tortillas in hot cooking oil and layer in bottom of a greased pyrex dish.
7. Place the veggies and the meat on top of them
8. Pour the guajillo sauce over it.
9. Repeat layers until you finish with sauce and a top layer of cheese.
10. Cover with aluminum doil and bake in preheated medium temperature oven until cheese has melted.
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