Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tortitas de Carne

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  • Level: Easy
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1/4 cup blanched almonds

1 small onion, peeled and diced

2 tablespoons olive oil

1/4 cup raisins, softened in hot water and drained

1/4 cup green olives, sliced

2 tablespoons tomato paste

1/2 bunch parsley, chopped

4 tablespoons dry bread crumbs

2 tablespoons milk

2 eggs, slightly beaten

1 pound ground beef, browned and drained of all fat, or use leftover, cooked, and minced meat

1 teaspoon sea salt

Freshly ground black pepper, to taste

For frying patties:

3 tablespoons flour

3 eggs, well beaten

1/2 cup vegetable oil


  1. In a medium size dry skillet toast the almonds until golden. Cool. In the same skillet, heat the olive oil, and cook the onion until soft. Add the raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread crumbs, milk, and almonds. Remove the skillet from the heat and add the egg, meat, salt and pepper. When cooled form into patties about 2 inches in diameter.

For frying patties:

  1. Place the flour on a small plate. Place the eggs in a small bowl. Heat the oil in a mediumsize skillet, over a mediumhigh heat. Dredge the tortitas de carne in the flour, shaking off any excess. Then, dip them in the egg and place in the hot oil. Cook until golden and warmed through. Let drain on paper towels to absorb any excess oil.
  2. Yield: 6 to 8 servings