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1 pound lean ground beef
1 egg -- beaten
1 tablespoon red wine vinegar
1 teaspoon ground red chiles
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 4-ounce can chopped green chiles -- undrained
1 medium tomato -- chopped
1 small onion -- finely chopped
2 tablespoons margarine -- softened
8 10-inch flour tortillas -- warmed
Preheat oven to 475. Brown beef with onion in a skillet.
Drain excess grease and add red wine vinegar, red chiles, cinnamon, cloves, green chiles and tomatoes.
Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Spoon 1/2 cup of meat mixture on the center of each warm tortilla.
Fold sides to overlap the folded bottom to cover meat Brush folded ends with beaten egg to seal.
Brush each with margarine
Place on non-stick pan, seam side down,
Bake uncovered 10-12 min.
Top with Salsa if desired.
Once assembled, flash freeze, bag the freeze flat.
Re-heat in Microwave for 1 1/2 -2 minutes
1 egg -- beaten
1 tablespoon red wine vinegar
1 teaspoon ground red chiles
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 4-ounce can chopped green chiles -- undrained
1 medium tomato -- chopped
1 small onion -- finely chopped
2 tablespoons margarine -- softened
8 10-inch flour tortillas -- warmed
Preheat oven to 475. Brown beef with onion in a skillet.
Drain excess grease and add red wine vinegar, red chiles, cinnamon, cloves, green chiles and tomatoes.
Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Spoon 1/2 cup of meat mixture on the center of each warm tortilla.
Fold sides to overlap the folded bottom to cover meat Brush folded ends with beaten egg to seal.
Brush each with margarine
Place on non-stick pan, seam side down,
Bake uncovered 10-12 min.
Top with Salsa if desired.
Once assembled, flash freeze, bag the freeze flat.
Re-heat in Microwave for 1 1/2 -2 minutes
