Huevos Revueltos A La Mexicana (mexican Scram Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Extra-large eggs,
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp