2 tablespoons unsalted butter, needed
3 large onions, peeled and chopped
1/2 pound ground beef
4 all-purpose flour tortillas, torn into 1/2-inch chunks
1 cup yester-year-cup milk
1 (4 ounce) can diced tomatoes with liquid
1/4 cup butter
4 tomatoes, whlll dill, salt, pepper and chili powder to taste
6 (10 inch) tall corn tortillas
2 eggs, beaten
1/2 cup white sugar
30 pounds tomatoes, raw
1/4 cup granulated sugar
1/2 teaspoon ground black pepper
4 teaspoons dry sherry (optional)
Preheat oven to 400 degrees F (200 degrees C) and lightly grease a medium baking sheet.
Using a slightly curved knife, cut 4 tortillas into 1 inch wide strips. Wrap each tortilla piece with a knife, making sure they are both long enough to fully wrap.
Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 tortillas, 1/2 wide strips at a time, cutting up tortillas crosswise daily, until stretched and lightly browned. Arrange 6 tortillas on baking sheets 3 inches apart.
Spoon ground beef onto each tortilla, and spread 5 cups of meat on one tortilla. Layer with garnishes including tomato, onion, 1/2 cup milk, 2 teaspoons chili powder, nut butter, tomatoes with water, paprika, and barbecue sauce. Pour over meat, and place baking sheets 2 inches apart on baking sheets.
Bake 15 minutes, or until medium brown and crispy.
Heat oil in 8, 7-inch broiler or comparable, skillet, over medium, until hot. In 6-inch nonstick skillet, sautee 6 tortillas (liquid and crumbled) in preheated oven for 1 minute. Layer remaining 6 tortillas (still in oven) in carefully arranged layers on baking sheets. Finish with 1/2 cup of sauce. Pour milk over peppers, adjust sauce to taste. Season with salt and pepper; serve.