| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Cheese/eggs, Mexican |
4 |
Servings |
INGREDIENTS
| 6 |
|
Extra-large eggs |
|
|
Sea salt to taste |
| 4 |
T |
Melted lard or safflower oil |
| 1 |
c |
Finely chopped, unpeeled |
|
|
tomatoes |
| 3 |
T |
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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