I am not really sure what to say about this dish. By far this is the most ingredients I have ever seen in a single recipe!
And the ingredients don’t seem to really go together.
Okay, the olives I can deal with. I don’t really care for them all that much. But I do see the benefit. They provide a little saltiness, so not horrible.
The raisins though - they absolutely do not belong in this dish. I can really see no need for them. And they give is a sweet taste that just doesn’t work with the savory ingredients.
The same goes for the cinnamon and cloves. I really don’t get why . . .
The sauce was actually nice though. It reduces nicely, and has the nice onion, pepper flavor. But then the oregano and thyme have a more Italian feel. So it makes it strange with a somewhat Mexican dish.
So, we ate it. But we didn’t save the leftovers. It was strange and not all together pleasant.
TORTILLA RELLENO
2 Tablespoons Oil
1 Pound Hamburger
1/2 Cup Chopped Onion
1 Clove Garlic, Minced
1 Cup Chopped Olives
1 Cup Diced Tomatoes
1/2 Cup Chopped Raisins
2 Tablespoons Vinegar
1/2 Teaspoon Chili Powder
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Cloves
1 Teaspoon Sugar
1 Teaspoon Salt
12 Tortillas
1/2 Cup Chopped Onion
1 Clove Garlic, Minced
1 Tablespoon Oil
16 Ounces Tomato Sauce
1/4 Cup Chopped Bell Pepper
1/4 Cup Chopped Celery
3/4 Cup Beef Bouillon
1 Teaspoon Chili Powder
1/4 Teaspoon Oregano
1/8 Teaspoon Thyme
Grated Cheddar Cheese
Brown hamburger and 1/2 cup onions, and 1 garlic clove in 2 tablespoons oil. Add olives, tomatoes, raisins, vinegar, chili powder, cinnamon, cloves, sugar, and salt. Simmer for 20 minutes, then spread the mixture in the center of tortillas. Roll up and place in a greased shallow baking dish. Sauté remaining onion, and garlic in 1 tablespoon oil. Add tomato sauce, bell pepper, celery, beef bouillon, chili powder, oregano, and thyme. Simmer for 20 minutes. Pour half the sauce over the tortillas and sprinkle with grated cheese. Bake in a 350 degree oven for 20 minutes. Serve with remaining sauce.
Comments