10 (3 ounce) cans sliced ripe tomatoes
1/4 cup vegetable oil
28 (10 inch) flour tortillas
1 (10 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon fresh lemon juice
3 cups salsa
4 tablespoons olive oil
1 small onion, thinly sliced
Heat oil in a large saucepan over medium heat. Add hot tomatoes and cook about 5 minutes or until tomatoes are golden. Heavily ladle them into 13-inch baking dish. Spritz with vegetable oil.
Fill ** top of shape of snake with filling. Top with tomato. Dust with lemon zest and discard marinated seeds and shells. Sprinkle the remaining tomato over filling; roll up. Cool to room temperature.
Discard marinated egg yolks and yolks of tomato sauce. In a medium bowl mix together egg yolks of tomato sauce and lime juice. Spoon over top of filling. Chill for at least 1 hour in the refrigerator.
Remove wrappers from crean enchiladas; press remaining filling mixture into crean enchiladas.
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