Instructions: Cook beef and grind fine. Mix all ingredients except flour and eggs and refrigerate overnight. Divide mixture into walnut sized balls, rolling them in flour as if making croquettes. Chill at least 2 hours. Beat egg whites until stiff, then add yolks. Roll each ball in egg mixture and then fry in saturated oil. Handle rellanos carefully, so the crust is not punctured. Place on paper towl to dry. WALT New Mexico Magazine Sept-93

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