| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
|
Poblano chili, chopped |
| 2 |
T |
Bacon drippings |
| 2 |
|
Fresh tomatoes, chopped or |
|
|
Canned tomatoes |
| 1 |
|
Hot green chile, chopped |
|
|
Salt and pepper, to taste |
|
|
Chili powder, to taste |
|
|
Hot pepper sauce, to taste |
|
|
Worcestershire sauce, to |
|
|
taste |
| 6 |
|
Eggs |
| 6 |
|
Tortillas |
|
|
Grated cheese, optional |
INSTRUCTIONS
Saute onion and pepper in bacon drippings. Add tomatoes with some
juice (a small amount of water may need to be added with fresh
tomatoes). Add chile and seasonings to taste and simmer slowly, at
least 20 minutes until sauce is moderately thick. Prepare eggs as
desired. Heat tortillas on a hot dry griddle or hold over a gas
burner. If you prefer tortillas crisp and crunchy, fry in shortening,
taking care not to brown. Place 1 egg on each tortilla. Pour over 1
tablespoon sauce. Serve immediately. Top with grated cheese, if
desired. Yield: 6 servings HOME ENTERTAINING WITH DEAN FEARING SHOW
#HE1A08 BREAKFAST Recipe by: Dean Fearing Posted to MC-Recipe Digest
V1 #818 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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