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| RECIPE FOR HUEVOS REVUELTOS A LA MEXICANA (MEXICAN SCRAMBLED EGGS) |
Title: Huevos Revueltos A La Mexicana (mexican Scrambled Eggs)
Category: Mexican Cheese-dairy
Serves: 4
Ingredients:
| 6.00 | | Extra-large eggs | | | Sea salt to taste | | 4.00 | tb | Melted lard or safflower oil | | 1.00 | c | Finely chopped, unpeeled | | | tomatoes | | 3.00 | tb | Finely chopped white onion | | 4.00 | | 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
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