| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Southwest, Chile | 4 | Servings | |
INGREDIENTS
| 15 | To 18 Red chile pods | |
| 3 | c | Water |
| 2 | tb | Flour |
| 2 | tb | Cooking oil |
| 2 | cl | Garlic, crushed |
| Salt | ||
| 3 | Eggs | |
| 1 | tb | Cracker crumbs |
INSTRUCTIONS
Remove the stems and seeds from the chile pods, wash and dry . Place the chile on a cooking sheet and bake at 350 F until pods are soft. Puree pods and water into a paste in the blender. Mix flour and oil and brown. Add Chile puree, bring to a boil and simmer to the consistancy of gravy. Add crushed garlicand salt to taste. Simmer an additional 30 minutes. Seperate eggs. Beat egg yolks and add cracker crumbs. Beat egg whites until stiff, and fold in egg yolks. Drop by tb into hot oil and brown on both sides. Drain on a paper towel, and then add them to the red chile. This dish was popular because the red chile was always available, dried in ristras from the previous year's crop and the chickens were laying eggs in plentiful numbers in the spring. Eggs were used in place of meat during Lent because on certain days the church prohibited eating meat. Torta De Huevo is excellent served with beans and tortillas. WALT New Mexico Magazine April-93 (Yes, New Mexico is a state in the USA) Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 11:21:08 -0500 From: Walt Gray <waltgray@mnsinc.com>
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