| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Lard |
| 1 |
c |
Lard (or more; for frying tortilla quarters) |
| 6 |
|
Flour tortillas; quartered |
| 3/4 |
lb |
Chorizo |
| 6 |
|
Eggs |
| 1 1/2 |
c |
Light cream |
| 1 1/2 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Ground New Mexico hot red chile |
| 3/4 |
ts |
Salt |
| 1 1/2 |
c |
Grated Monterey Jack |
| 1 |
sm |
Red onion; sliced very thin; separated into rings |
| 12 |
sm |
Fresh hot chiles; seeded; cut in 8 strips |
INSTRUCTIONS
Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard
in a large, heavy skillet over medium-high heat and lightly fry tortilla
quarters until golden, but still pliable. Quickly drain and place in a
'curl' in each muffin cup. Remove casings from chorizo and cut in 1/2 inch
sliced and fry in another skillet until well browned. Drain well and set
aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro,
ground chile and salt until well blended. Set aside. Preheat oven to 375.
Evenly divide chorizo among tortilla-lined cups, top evenly with egg
mixture, then with cheese & onion rings. Place 4 chile strips on each tart,
with tips together in center & strips radiating out to edges. Set tarts on
center rack of oven and bake 15-20 minutes or until egg mixture is firm.
Makes 24 tarts.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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