Tortitas De Carne

Recipe Ingredients

1/4 cup	23g / 0.8oz	Blanched almonds
1 cup	62g / 2.2oz	Onion - peeled and diced (small)
2 tablespoons	30ml	Olive oil
1/4 cup	40g / 1.4oz	Raisins - softened in hot
		Water and drained
1/4 cup	59ml	Green olives - sliced
2 tablespoons	30ml	Tomato paste
1/2		Parsley - chopped
4 tablespoons	60ml	Dry bread crumbs
2 tablespoons	30ml	Milk
2		Eggs - slightly beaten
1 lb	454g / 16oz	Ground beef - browned, and
		Drained of all fat, or use leftover,
		Cooked, and minced meat
1 teaspoon	5ml	Sea salt
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Flour
3		Eggs - well beaten
1/2 cup	118ml	Vegetable oil

Recipe Instructions

In a medium-size dry skillet toast the almonds until golden. Cool.

In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter.

For frying patties: Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a medium-size skillet, over a medium-high heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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