Albondigas Con Salsa Fria, Sour Cream Enchiladas

[nverland]

Happy Cinco de Mayo

Albondigas Con Salsa Fria
(Meatballs in cold sauce)


1 lb ground beef
½ lb ground pork
2 slices bread
¾ c hot milk
1 egg, slightly beaten
Pinch cloves
Pinch cinnamon
1 tsp salt
¼ tsp pepper
Stuffed green olives, opt
1 10 ½ can beef broth
¼ c water
1-3 tsp chili powder, as desired


Soak bread in hot milk, drain well, add with egg to meat. Season with cloves, cinnamon, salt, pepper, mix thoroughly. Form into balls about the size of a large walnut. If desired hide an olive in the center of each. Combine broth with water and chili powder, bring to boil, add meat balls and simmer 30 minutes, or bake at 350 degrees for 40 minutes. Serve with Salsa Fria. Makes 6 servings


Salsa Fria


Peel and finely chop 6 tomatoes, or 1 large can diced tomatoes. Add 1/3 c chopped onion, 1 can peeled green chilies (remove seeds and pith). Season with ½ tsp crumbled oregano, ¼ tsp cumin (opt), 2 Tbsp wine vinegar, 1 tsp oil, salt and pepper to taste. Chill.





Sour Cream Enchiladas


1 c sour cream
½ c chopped green onions
¼ tsp ground cumin
2 c grated cheddar cheese
6 corn tortillas
Salad oil for frying tortillas
½ c enchilada sauce
Sour cream and chopped green onions for garnish


Mix the sour cream with green onions, cumin, and ½ c cheddar cheese.
Fry tortillas in oil dip in enchilada sauce. Place about 3 Tbsp sour cream filling on each enchilada, fold, and place in a baking dish. Repeat with remaining enchiladas. Sprinkle the remaining cheese evenly over enchiladas. At this point enchiladas may be refrigerated.
Bake uncovered at 375 degrees for 20 minutes. Garnish with more sour cream and green onions. Serves 6.