Chile Burritos

[Guest guest]

* Exported from MasterCook Mac *

 

Chile Burritos

 

Recipe By : adapted from LA Times Cookbook

Serving Size : 12 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds tofu -- cut in 1/2 " cubes

1 1/2 pounds onions -- diced

1/2 pound bell pepper -- diced

1 bunch cilantro -- chopped

2 tomatoes -- chopped

1 teaspoon garlic powder

1 tablespoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

2 bay leaf

1 jalapeno -- chopped

1 pound tomatillos

juice of 1/2 lemon

1/2 cup cornstarch blended in 1 cup of water

12 large flour tortilla

Shredded jack or cheddar cheese

 

Using dutch oven or soup pan brown tofu in a tablespoon of olive oil, stiring to

prevent sticking. Add onions, green peppers, cilantro, tomatoes, garlic powder,

salt, cumin, cloves, ground pepper, bay leaves and jalapeno to tofu and simmer.

 

In the meantime, remove the husks from the tomatilloes, clean and then boil in a

saucepan with 1 quart of water until tender, about 15 minutes.. Drain & mash &

add to tofu mixture. Add lemon juice and then add the cornstarch/water mixture

and simmer for 15 minutes, stirring constantly.

 

Heat tortillas (either one at a time on the burner of a gas stove or wrapped in

foil in a 350 degree oven) for a few minutes. Place 1/2 cup of filling in the

tortilla, top with desired amount of cheese and wrap.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 248 Calories; 9g Fat (30% calories from

fat); 14g Protein; 32g Carbohydrate; 0mg Cholesterol; 714mg Sodium

 

NOTES : This recipe was originally made with pork, but I switched it to tofu and

my carnivore friends swear that they can't tell the difference. A dollop of

sour cream is nice on them as well as a nice picante salsa.

 

_____