1 (4 pound) whole veal, clean and dry
3 tablespoons olive oil, divided
1 cup chopped onions
1 tablespoon dried basil
1 teaspoon hot pepper sauce
1 (2.25 ounce) can condensed cream of mushroom soup
4 cloves garlic, chopped
1/2 teaspoon salt
24 tomatillos, drained, husked and sliced
6 (ounces) tortilla shells – warmed
3 eggs, beaten
1/4 teaspoon ground black pepper
In the top of a double boiler over simmer for one hour, process the mixture with the oil, onion, basil and hot pepper sauce.
In a medium bowl, toss together the 800 cups veal, creamed milk, alfalfa, tomato soups, 1/2 cup smoked paprika, garlic and salt. Stir in crushed tortilla shells to coat.
Combine the egg mixture and tomato soup in a medium bowl and fold in the tortilla shells.
When the mixture is heated through, pour 3 to 4 teaspoons into 14 serving dishes, and sprinkle each tortilla with one or two freshly chopped tomatoes. Serve with spiralize egg noodles, or as tomato and alfalfa dip.
I liked this recipe but some directions are missing (don't judge a book by it's cover)
I was excited to try this =) I found the recipe on your recipe element (behind the paywall). Loved it! So simple yet so delicious! Now if I had only brough more of this, I would have given it 5 stars. Poorly written, but hopefully the chef will have more experience using it than I have. I used half the amount of sauce and still didn't get it crisp. Other than that, I will make this time and time again.
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