| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Southwest, Egg, Chile |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/4 |
ts |
Salt |
|
|
Oil for frying |
| 2 |
c |
Red chile sauce |
| 2 |
tb |
Shortening |
| 2 |
tb |
Flour |
| 1/2 |
c |
Red chile powder |
| 2 |
c |
Cold water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic salt or garlic powder |
| 1 |
ds |
Oregano |
INSTRUCTIONS
RED CHILE SAUCE
This meatless egg dish is often served during Lent. SEPARATE eggs. BEAT egg
whites until stiff; set aside; beat egg yolks and add salt. Add yolks to
beaten egg whites and blend. DROP egg mixture by tablespoon into a hot,
oiled skillet. TURN when browned and cook opposite side; drain on absorbent
towel. PLACE tortas in a serving dish containing red chile sauce.
Basic Red Chile Sauce-MADE FROM RED CHILE POWDER When you don't have chile
pods, this is an excellent alternative. HEAT shortening in a stainless
steel saucepan over medium heat. STIR in flour to a paste consistency. COOK
for one minute. ADD red chile powder and cook for an additional minute. ADD
cold water gradually and stir constantly so that lumps do not form. ADD
seasonings. SIMMER over low heat for 15 minutes. USE in any recipe calling
for red chile sauce. MAKES about 1 quart.
Recipe by: Comida Sabrosa ISBN 0-8236-0664-0
Posted to MC-Recipe Digest by Walt Gray <waltgray@mnsinc.com> on Apr 04,
1998
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