Ensaimadas - Filipino Recipe

INGREDIENTS:

1/2 c Chopped onion
1/4 c Water
1 cn (15-ounce) tomato puree
1 Pickled serrano or jalapeno
-peppers, rinsed, seeded,
-and chopped (up to 2)
1/4 ts Salt
1 lb Ground pork
1 c Chopped onion
2 md Potatoes, cooked, peeled,
-and chopped
1 1/2 ts Salt
4 Egg whites
4 Egg yolks
1 tb Water
2 tb All-purpose flour
1/4 ts Salt
2 tb Cooking oil
12 6-inch tortillas
Fat for deep-fat frying
Shredded lettuce
Shredded cheddar cheese

In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5 minutes till tender. Stir in 1 1/4 cups of the tomato puree, the chopped peppers, and 1/4 teaspoon salt. Heat to boiling; simmer, covered, 10 minutes. Uncover; simmer 2 to 3 minutes or till slightly thickened. Set aside.

In skillet cook pork and the 1 cup onion till pork is brown and onion is tender. Drain off fat. Stir in remaining 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoon salt. Heat through. Set filling aside. Beat egg whites till stiff peaks form. Beat egg yolks and 1 tablespoon water slightly. Add flour and 1/4 teaspoon salt; beat about 3 minutes or till thick and lemon-colored. Fold into whites.

To assemble enrollados, heat 2 tablespoons oil in skillet. Dip each tortilla in the hot oil for 10 seconds or just till limp. Spoon about 1/4 cup filling onto each tortilla; roll up. Dip filled tortills in egg mixture, being sure ends are covered. Cook in deep hot fat (375 degrees) about 2 minutes per side or till golden brown. 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.