Ingredient: vegetable oil

  • El Torito’s Enchilada Sauce (Gluten-Free)

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    El Torito's Enchilada Sauce-Gluten-Free version
    1. Heat oil in large saucepan.
    2. Add the flour to the oil and make a roux.
    3. Stir and cook over medium heat for 2 minutes until it becomes brown in color.
    4. Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic, and salt to the roux and simmer over low heat for 15 minutes.
    5. Use for enchiladas, or any Mexican dish calling for enchilada sauce.
  • Egg Casserole

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    Egg Casserole
    From Pam Johnson
    1. Place oven rack in top third of oven and preheat to 350 degreees.
    2. Lightly oil a 9x13 inch baking dish.
    3. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon.
    4. Transfer to a paper towel to drain, blotting the top with a second paper towel.
    5. Wipe the skillet clean and add oil, heat over medium-high heat.
    6. Add the potatoes and saute until tender and browned, 10-12 minutes.
    7. Reduce heat if potatoes are becoming too dark. Let cool slightly.
    8. In a large bowl, whisk together eggs and whites.
    9. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly.
    10. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well.
    11. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.