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See below ingredients and instructions of the recipe
6 Extra-large eggs -tomatoes
Sea salt to taste 3 tb Finely chopped white onion
4 tb Melted lard or safflower oil 4 Chiles serranos, finely
1 c Finely chopped, unpeeled -chopped
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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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