| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Cheese/eggs, Mexican | 4 | Servings |
INGREDIENTS
| 6 | Extra-large eggs | |
| Sea salt to taste | ||
| 4 | tb | Melted lard or safflower oil |
| 1 | c | Finely chopped, unpeeled tomatoes |
| 3 | tb | Finely chopped white onion |
| 4 | Chiles serranos, finely chopped |
INSTRUCTIONS
Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4 This is the simplest and most popular way of cooking eggs in the Mexican manner. Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set ~ about 4 minutes. Serve immediately with corn tortillas. Recipe from "The Art of Mexican Cooking" by Diana Kennedy From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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