Elena's Tacos de Crema, 1950

From: Elena's Famous Mexican and Spanish Recipes, by Elena Zelayeta, 1950

They're called tacos but they act like enchiladas!


Rolled Tortillas with Tomato Cream

6 tortillas

1/2 pound Monterey cream cheese

Green peeled chiles (according to taste)

1 medium-sized onion, minced

1 clove garlic, minced

1 1/2 cups tomato puree

1 teaspoon salt

1 teaspoon oregano

1 pint sour cream (or 1 pint table cream in which 2 packages of cream cheese have been dissolved)

Fry tortillas lightly in oil and spread with the cheese and chiles that

have been cut into strips. Roll, place in pan and over them pour the

sauce: Fry onion and garlic until browned. Add tomato puree and

seasonings and cook 30 minutes tightly covered. When sauce is done,

add the sour cream and pour over the tortillas. Bake, covered, in

moderate oven (350°) 30 minutes. Serves 6.

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