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Ingredients:
6 extra-large eggs
1 sea salt to taste
4 tbsp melted lard or safflower oil
1 cup finely chopped, unpeeled tomatoes
3 tbsp 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
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Huevos Revueltos A La Mexicana (Mexican Scram Recipe brought to you by Mexican Recipes To-Go
