MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tacos de Huevos Revueltos a la Mexicana
Categories: Latino, Eggs, Breads, Chilies, Fruits
Yield: 4 Servings
3 cl Garlic; peeled
3 Serranos; fresh, stemmed,
- seeded, chopped fine
1 md White onion; chopped
2 tb Olive oil, lard, bacon or
- chorizo dripping
1 lb Ripe tomatoes; cored, 1/4"
- dice
8 lg Eggs
Salt
1/2 c (to 2/3 c) chopped cilantro
1 lg Ripe avocado; pitted, flesh
- scooped from the skin, cut
- into 1/4" pieces (opt)
12 Warm corn tortillas
3/4 c Roasted tomatillo salsa;
- for serving
With a food processor or blender running, drop in the
garlic and chilies one piece at a time, letting each
piece get finely chopped before adding the next. Stop
the food processor (or blender) and add the onion, then
pulse until most of the onion pieces are no longer than
1/4".
Heat the oil (or its alternative) in a very large (12")
skillet, preferably nonstick, over medium. Add the onion
mixture and cook, stirring regularly, until starting to
brown, about 4 to 5 minutes. Raise the heat to med-high
and add the tomatoes. Cook, stirring frequently, until
all of the tomato liquid evaporates & the oil separates
out again, about 4 minutes.
While the tomatoes are cooking, crack the eggs into a
bowl and add 1 teaspoon salt. With a fork, beat the eggs
just enough to roughly blend the whites and yolks.
Pour the eggs into the skillet and cook-slowly stirring
and scraping up the cooked eggs from the bottom of the
skillet-until the eggs are done as you like. Scoop into
a serving bowl and sprinkle with the cilantro and
optional avocado.
Serve with the warm tortillas and salsa or hot sauce for
making soft tacos.
Recipe by Cafe Amiga, Brownsville, TX
From:
http://www.chow.com
Uncle Dirty Dave's Archives
MMMMM
... Wasting time is an important part of living.
--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)