Hoot's Enchiladas
Source of Recipe
Yahoo
Recipe Introduction
Hoot Gibson won the title of Cowboy Champion of the World in 1912 and then moved to Hollywood, where he worked as a stuntman before becoming one ot the western greats of silent films. During the 1920's, he was Universal's top western star.
The All-American Cowboy Cookbook Home Cookin on the Range by Ken Beck and Jim Clark
List of Ingredients
2 Medium Onions -- Chopped
Peanut Oil -- For Frying
1 Pound Ground Round
3 Small Cans Chopped Ripe Olives
1/2 Pound Cheddar Cheese
4 Small Cans Tomato Sauce Diluted With Same Amount Of
Water
1/2 Teaspoon Chili Powder
1 Tablespoon Flour Mixed With 1 Cup Water
2 Dozen Flour Tortilla
Grated Cheese For Topping
Recipe
Fry the onions in peanut oil, saute the ground round in with onions, and turn off the flame. Add the olives and cheese. Cover, and allow cheese to melt through the meat, olives, and onions. To make the hot sauce, place the
diluted tomato sauce and the chili powder in another pan. When the mixture comes to a boil, thicken it with the flour and water. One at a time, dip each tortilla into the hot sauce, place in another pan, and fill in the center with diluted tomato sauce and meat. Roll and fasten with a toothpick and place on a greased pan. Cover the pan of enchiladas with remaining hot sauce and grated cheddar cheese. Bake for 45 minutes at 350 Degrees. Be sure to place a pan of water in the bottom of the oven to keep enchiladas moist
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