| 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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