Tortillas with Chili Sauce
| Yield: | 4 Servings |
| Categories: | Meats, Mexican |
| JUDI M. PHELPS (BNVX05A) | ||
| FILLING----- | ||
| 2 | tb | Cooking oil |
| 2 | tb | Wine vinegar |
| 1 | lb | Ground round |
| 1/2 | ts | Chili powder |
| 1/2 | c | Onion -- chopped |
| 1 | ts | Cinnamon |
| 1 | Garlic clove -- minced | |
| 1/8 | ts | Ground cloves |
| 1 | c | Black olives -- chopped |
| 1 | ts | Sugar |
| 1 | c | Canned tomatoes -- drained |
| 1 | ts | Salt (optional) |
| 1/2 | c | Dark raisins -- chopped |
| 12 | Tortillas -- hot | |
| SAUCE----- | ||
| 1 | ts | Cooking oil |
| 3/4 | c | Condensed beef bouillon |
| 1/4 | c | Onion -- finely chopped |
| 1 | ts | Chili powder |
| 1 | Garlic clove -- minced | |
| 1/4 | ts | Oregano |
| 2 | cn | Tomato sauce |
| 1/8 | ts | Thyme |
| 1/4 | c | Green pepper -- finely |
| Chopped | ||
| 1/4 | lb | Cheddar cheese |
| 1/4 | c | Celery -- finely diced |
Advertisement